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.S"^^ ;anninq 

PRESERVING 
PICKLING 

AND 

FRUIT DESSERTS 



Miss JEANETTE C. VAN DUYN 



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STERILIZING APPARATUSES, 

PRESERVING JARS, AND 

FRUIT JARS. 

—as recommended by the Authoress of this Book — 
are now again obtainable in South Africa. For par- 
ticulars write to the sole agents — 

TABUBBR & CORSSEIN 

P.O. BOX :2QS3. CARE TO WIN 

— who will give you the name of the nearest Distributor. 



All Chefs agree 

'ALL GOLD" Jams 
" SILVER LEAF " 

Canned Fruits and 

'TIRSTPICK" 

Tomato Sauce. 

are unequalled for 
purity & excellence 



Manufactred by 

H. Jones & Co. (s A) Ltd. 

ZUIDER PAARL, CAPE PROVINCE 



Canning, Preserving 
Pickling and 

Fruit Desserts 

JEANETTE C.(vAN DUYn\ 1>\aA.€. 

FORMER GOVERNMENT LECTURER AND 

INSTRUCTOR IN HOUSEHOLD 

SCIENCE. 

(Diploma, Macdonald College, Prov. Quebec, Canada. 

Author of 

" The Household Science Cookery Book," "Maize as Food," 

and " Sweelmaking." 



Durban: 

THE COMMERCIAL PRINTING CO. 



1921. 



Contents. 



Page 
Chapter I.— The Science of Canning and 

Preserving 5 

Chapter II.— The Canning or Sterilisation 

OF Vegetables and Meats 19 

Chapter III.— The Canning of Fruit ... 37 

Chapter IV.— Canning in Tins ... ... 55 

Chapter V.— Preserves or "Konfyt" ... 63 

Chapter VI. — Jams, Marmalade and Fruit 

Honeys; Fruit Pulps and Purees ... 75 

Chapter VII.— Jellies and Conserved or 

Crystallised Fruits and Fruit Pastes 97 

Chapter VIII. — Fruit Juices and the 

Drying of Fruit 113 

Chapter IX.— Pickles: Sweet and Sour... 125 

Chapter X.— Chutneys and Sauces 136 

Chapter XL— Fruit Desserts 143 



Introduction. 



In the season when fruit and vegetables are plentiful, 
canning and preserving should form an important 
branch of work in the home activities, and every ener- 
getic and thrifty housewife should take the opportunity 
of bottling or putting up in tins a good supply for 
winter use. It would be especially helpful to the 
farmer's wife to have her pantry well stocked with 
canned foods of all kinds, as she would be spared 
many an embarrassing moment should unexpected 
guests arrive. Further, it should be remembered that 
fruit and vegetables are of very high dietetic value, 
and contain mineral matter in the form of phosphates 
of lime, iron, potassium, and other salts which are 
very necessary in keeping the blood in good and 
healthy condition. 

It is a recognised fact that our South African women 
excel in the canning and preserving of fruit — a fact 
which is well illustrated by the fine exhibits at the 
annual Agricultural Shows — but as yet the canning of 
vegetables has been somewhat neglected, owing to 
the impression that " they will not keep." This is a 
wrong idea, and failures are simply due to faulty 
methods. Once the fundamental principles are under- 
stood, it will be realised how simple the process is. 

In a country where so much fruit and vegetables 
are grown as in South Africa, there should be no need 
for importing from overseas, and yet we find that thou- 
sands of pounds are sent out of the country annually 
for canned fruits, jams, and preserves, while large 
quantities of fruit are allowed to rot on the ground 



INTRODUCTION. 

each year. What is required in this country is an 
inexpensive portable canning- outfit, with a capacity 
of canning- hundreds of cans or bottles per day, and, 
preferably, one that can be used outdoors, probably 
in the orchard, as those which have been so success- 
fully adopted in the United States, America. (See 
Illustration). Regular " Canning Clubs " have been 
organised there, and opportunities are afforded to 
many women, and even boys and girls, of earning a 
nice httle income. For instance, "Tomato Clubs," 
which have been established by the Federal Govern- 
ment of the United States, provide an industry for 
boys and girls on the farm and utilise bushels of toma- 
toes that formerly were wasted. Canning outfits are 
set up in the fields, and the canning process, which 
is carried on out-of-doors, is supervised by a trained 
person. Tomatoes are canned in tin, and the finished 
product is marked by a label, which is a kind of guar- 
antee of the excellence of the product. Not only does 
the enterpise bring its financial reward, but it de- 
velops . business fftcumen in young persons, making 
them keen and alert, while it also stimulates an in- 
creased interest in farm life. 

There is no reason why " Co-operative Farm Can- 
neries " could not be started in this country on the 
same lines as those in the United States, and why 
equal success should not be obtained here. There are 
many home industries which might be established on 
our farms, and it is hoped that such industries will 
gradually be developed, but there is none more inter- 
esting and lucrative than the canning business, nor 
one that offers greater scope for our women with 
energy and enterprise. 

JEANETTE C. VAN DUYN. 
Pretoria, 

October, 1920, 




A type of Portable Canner, used extensively 
in the United States of America. 



Chapter 



The Science of Canning and 
Preserving, 

The art of canning and preserving food in some 
form or another is one which has been practised since 
the early days, and is almost as old as history itself. 
Ho\vever, in those days they did not know the " rea- 
sons why and wherefore," which have only of recent 
years been revealed to us by Science. Long before 
people had any knowledge of germs or microbes it 
was discovered that fruit and vegetables could be 
readily kept for an almost indefinite period in a heavy 
solution of sugar, or in a strong acid or vinegar, and 
thus resulted the pickles of various kinds, and the 
compositions, pound for pound, of sugar and fruit, 
which we call preserves, jams, marmalades, and jellies. 

CAUSE OF FOOD DECAYING. 

The decay of foods of all kinds is due to certain 
minute organisms or germs, which have the power of 
producing certain chemical changes. They belong to 
the lowest form of plant life, and are so small that 
they cannot be seen by the naked eye or without the 
aid of a microscope. The air we breathe, the water 
we drink, all fruits and vegetables, are teeming with 
these minute living plants. There are a great many 
kinds of these germs, and, although some ol tliem do 
great harm, the great majority of them are beneficial 
rather than injurious. 



CANNING, PRESERVING AND PICKLING. 

The organisms which concern the housewife can be 
divided into three classes : — Yeasts, Moulds, and 
Bacteria. 

Yeasts. — Every housewife is familiar with the yeast 
plant and its habits. It thrives in substances con- 
taining- sugar, which it decomposes into a gas called 
carbon dioxide or carbonic acid gas and alcohol. It 
is this gas which makes it possible for us to procure 
a nice spongy loaf of bread, and when we wish to 
hasten fermentation in bread-making we generally add 
a little sugar to the yeast. Yeasts are readily killed 
at a high temperature, and so they arc not a source of 
great trouble. The fermentation of canned fruits and 
preserves is usually due to the presence of yeasts. 

Moulds. — Moulds, like yeasts, thrive in mixtures con- 
taining sugar, as well as in acid substances, and can 
grow on almost any kind of foodstuff in the^resence 
of warmth and moisture. They are somewhat more 
resistant to heat than yeasts, but are killed at the 
temperature of boiling point. Moulds as a rule attack 
jellies, preserves, and pickles, but do not generally 
spoil canned fruits and vegetables. Moulds develop 
from spores, which are always floating about in the 
air, and if one of these spores settles on suitable food 
it will germinate if there is sufficient warmth. They 
thrive particularly well in darkness and dampness. 
Moulds are, however, not as injurious as bacteria and 
yeasts, and if discovered before they have penetrated 
too far, they can be removed a'nd the food used or re- 
stcrilised. 

Bacteria.^ — The spoiling of vegetables is due primarily 
to bacteria. They are particularly fond of protain 
foods or foods rich in nitrogenous substances, such as 

6 



CANNING, PRESERVING AND PICKLING. 

meat of all kinds, fish, eggs, milk, and also peas, 
beans, lentils, and maize or mealies. Bacteria do not 
develop in substances containing a large percentage 
of sugar or acid, and, therefore, fruits and vegetables 
which are slightly acid are not favoured by bacteria, 
such as tomatoes, rhubarb, etc., nor do preserves, 
jams, jellies, and canned fruits support bacterial 
growth. 

Bacteria are much more resistant to heat than either 
yeasts or moulds, and grow with amazing rapidity. 
One bacterium under favourable conditions will pro- 
duce about twenty millions in the course of twenty- 
four hours. The reproduction of bacteria is brought 
about by one of two processes. The germ either 
divides itself in two parts, making two cells instead of 
one, while each cell in turn divides ; or else it repro- 
duces itself by means of spores. These spores can 
be likened to the seeds of an ordinary plant, and they 
are the chief difficulty in canning vegetables. The 
organisms themselves are readily killed at a tempera- 
ture of boiling point, but the spores or seeds retain 
their vitality sometimes after several hours' boiling, 
and upon cooling will germinate. The method which 
is usually employed in scientific work is known as the 
three days' process or "intermittent" sterilisation, 
when the work is done on three successive days. The 
first day the vegetables are heated to boiling point and 
kept at that temperature for about one hour, and is 
repeated on two successive days. The boiling on the 
first day is said to kill all the organisms, and the 
second day their seeds or spores, which have had time 
to develop during the interval. The boiling on the 
third day is not always necessary, but is advisable 
in order to be sure that sterilisation is complete. How- 
ever, the writer has been very successful with the 



CANNING, PRESERVING AND PICKLING. 

continuous process, provided the articles of food have 
been steriHsed the proper length of time. Instead of 
sterilising the food on three successive days for one 
hour, it may be done for two hours on two successive 
days. 

STERILISATION. 

By " sterilisation " is meant the application of a 
high temperature in order to destroy all life and sources 
of life in and about a substance or thing. 

Articles to be sterilised, such as spoons, strainers, 
etc., may be put on the fire in cold or boiling water 
and boiled for ten or fifteen minutes. 

To Sterilise Class Jars for Canning. — Put jars in a pan 
of cold water, taking care to rest them on straw, hay, 
or old cloths, in order to prevent them from coming 
in direct contact with the bottom of pan, otherwise 
they might crack ; then heat gradually to the boiling 
point, and boil for ten or fifteen minutes. The covers 
and metal screws should also be put into the pan, 
while the rubber bands should be immersed in boiling 
water for a few minutes only and not allowed to re- 
main for any length of time, otherwise they are apt 
to crack, unless of a superior quality. 

When the jars are to be filled with the boiling fruit 
they should be carefully lifted, one at a time, from 
the boiling water, care being taken not to touch them 
with the fingers on the inside, and thus introduce 
fresh germs. 

To Sterilise Glass Jars for Jams, Jellies, and Pre- 
serves. — After jars have been thoroughly washed and 
dried, also lids, put them in a moderate oven, taking 
care to rest them on straw, asbestos, or paper, and 
leave for 15 or 20 minutes or until required. 



CANNING, PRESERVING AND PICKLING. 

EXCLUSION OF AIR. 

The next important step, after sterilisation has been 
effected, is the complete exclusion of air, which, as we 
have seen above, is laden with germs and spores. This 
is accomplished by using airtight jars, and therefore 
the selection of the proper kind of jar is indeed a most 
important matter. 

STERILISERS. 

There are several varieties of sterilisers on the mar- 
ket, but for household purposes they can easily be dis- 
pensed with, as any big saucepan, or even a paraffin 
tin, can be made to answer the purpose. All that is 
necessary is to improvise a false bottom, and this can 
easily be done by nailing strips of wood together, or 
several thicknesses of wire netting flattened out will do 
just as well. On the other hand, straw or several 
thicknesses old cloth may be utilised for this purpose^ — 
in fact, anything that will prevent the bottles from 
coming in direct contact with the bottom of the sauce- 
pan. 

The advantage of a proper steriliser is that, in addi- 
tion to the false bottom,- it is fitted up with a ther- 
mometer, which is useful if fruit is to be done for com- 
mercial or show purposes, as some kinds are apt to 
break and get mushy if done at boiling point; but as 
far as vegetables are concerned, it is the writer's ex- 
perience that it is not safe or reliable to do them below 
boiling point. 

SELECTION OF JARS. 

There are many different kinds of jars on the mar- 
ket, and the two most commonly used in this country 



CANNING, PRESERVING AND PICKLING. 

3 3 the old-fashioned screw-top jars, viz., "Atlas and 
Mason." (See Fig. 1.) These, however, are unsatis- 
factory jars, and are not to be recommended, for the 
following- reasons : — 

1. After the first season or two the covers are apt 

to stretch and so result in imperfect sealing, 
thus admitting air laden with germs. 

2. The covers furnish an excellent hiding place for 

germs, and collect dirt behind the porcelain 
portion inside. 

3. It is not desirable that foods should come in 

contact with metal of any kind. 

So it is clear that, although these jars may be cheap 
in price, they are the most expensive in the long run. 
However, should it be necessary to use the screw-top 
jars, they are best suited for fruits containing a large 
amount of sugar (a pound of sugar to a pound of 
fruit), such as preserves and jams, which are not fav- 
ourable to the growth of bacteria and yeasts. 




Fig. 1. — Ordinary screw-top jar. 
10 



CANNING, PRESERVING AND PICKLING. 

A better class of ~ jar is that which has a little loose 
glass or porcelain top held in place by a metal screw, 
such as the ** Hazel or Wuidart's Perfect." (See Fig-. 
2,) If the canning or sterilisation is properly done, 




Fig. 2. — Improved screw-top jar. 

practically all of the air will be driven out of the jar 
by the steam. Upon cooling, this is condensed, a 
vacuum is formed inside, and the pressure of the out- 
side air forces the lid down tightly and seals the jar 
autcn-'atlcally. The metal cover can then be removed, 
as the glass top will be held securely in place. 

A still more satisfactory type of jar is that which has 
a glass top, which is held in place by a simple wire 
spring. (See Fig. 3.) 

Ihe most perfect of all jars, however, are those 
which close by automatic suction, such as the " Rex " 
and " Week's " jars. These jars are somewhat ex- 
pensive in price, but the glass, as well as the rubber, 



U 



CANNING, PRESERVING AND PICKLING. 




Fig". 3. — Spring-top jar. 

is of such a superior quaHty that it well repays one 
for the outlay, and with careful handling should last 
for many years. 

In selecting a jar, preference should be given to 
those having wide mouths, especially if whole fruits 
or vegetables are to be canned, while they are also 
much easier to clean. 

TESTING JARS. 



To test the ordinary screw-top jars, such as 
the " Atlas " and " Mason," put a little water in each, 
adjust the rubber, screw down the top, and invert. If 
the jar is not air-tight, it is better to discover the fact 
before it is filled with fruit. If the jar does not leak, 
be careful to keep it with its own cover, as every per- 
fect cover does not always fit every perfect jar. 
Should the jar be found to leak, try an additional 
rubber. 

X3 



CANNING, PRESERVING AND PICKLING. 

TO OPEN JARS. 

Sometimes difficulty is experienced in opening jars 
of fruit or veg-etables which have been put up for a 
long- time. The usual way is to pry up the edge, but 
this is not advisable, especially with the ordinary screw- 
top jar, as it will result in imperfect sealing. A better 
plan is to place the jar top downward in a basin of 
boiling water, and in a few minutes the cover should 
come off easily ; otherwise put it in a saucepan of 
water on the fire and bring gradually to boiling point. 

RUBBER RINGS. 

The use of fresh rubber rings every season is an 
important point in canning and preserving. It is poor 
economy to use them a second time, unless the rubber 
is of a very superior quality, for it will be found that 
the ordinary rubber rings crack very readily, and thus 
result in imperfect sealing. Black rubbers are more 
durable than white, and sometimes it is possible to use 
rubbers a second time by dipping them in hot melted 
paraffine wax, although for canned fruits and vege- 
tables it is advisable always to use fresh ones. 

UTENSILS. 

In preserving, canning, jelly, and jam-making iron 
or tin utensils should never be used, as the fruit acids 
act on these metals and poisonous compounds may be 
formed, while they also give a bad colour and metallic 
taste to the products. Brass and copper pans are 
very popular, as fruits are found to retain their colour 
so much better, while porce1ain,-lined, ename'led. 
earthen or granite ware utensils are also satisfactory. 

14 



CANNING, PRESERVING AND PICKLING. 

The pan should be broad rather than deep, as the colour 
will be found to be much better when not cooked in 
deep layers. 

Among the utensils that are necessary are : Scales, 
measuring-cups, enamel bowls, colander, wire sieve, 
wooden spoons, wooden masher, knives for paring 
fruit (p^ate if possible), flat-bottomed boiler or big 
saucepan with tight-fitting lid, butter muslin or cheese 
cloth, and jelly bags of felt or loosely woven flannel. 

A wire basket, such as is used for deep frying, will 
be found useful. The fruit to be peeled is put into 
the basket, which is lowered into boiling water, and a 
few minutes after the basket is lifted from the boiling 
water and plunged for a moment or two into cold 
water. The skin is then removed. Peaches, plums, 
and tomatoes can be treated this way, also young 
carrots, when the skin will be found to come off easily. 

Another method of peeling peaches, viz., by means 
of a caustic soda solution, is described further on. 

A fruit pricker will also be found a great conveni- 
ence, and can be improvised as follows : — Cut a piece 
half an inch thick from a broad cork, then press 
through this a dozen or more coarse darning needles, 
and tack it on a piece of board. Strike the fruit on 
the bed of needles, and you have a dozenholes at a 
time. When finished, remove the cork from the 
board, wash and dry thoroughly. By rubbing a little 
oil on the needles they will be prevented from rusting. 
It need hardly be mentioned that care should be taken 
not to break the points of the needles, which might 

15 



CANNING, PRESERVING AND PICKLING. 

prove dangerous if they remained in the fruit, although 
with needles of this size there is not much danger in 
this respect. 

A steam cooker as shown in Fig 5 will be found most 
useful in canning vegetables and fruit; also a " Blue- 
flame Perfection or Oil Stove," as a uniform intense 
heat can be maintained all the time, and thus the 
colour and flavour will be greatly improved. 




Fig. 5. — Steam Cooker. 
16 



CANNING, PRESERVING AND PICKLING. 

STORING. 

Canned fruits, vegetables, and preserves should be 
stored in a cool, dry place, where it is neither too dark 
nor too light. In a warm, damp place, preserves will 
ferment, especially if not sufficiently cooked. The 
sugar in preserves will also crystallise if the atmos- 
phere is too warm. An ideal place for storing should 
be cool and dry, with plenty of air circulating. 

TO USE CANNED VEGETABLES AND FRUITS 

To use canned vegetables, the contents of the jars 
should be exposed to the air for an hour or more before 
using, in order that they may become re-oxygenated, 
when they will be improved in flavour and will taste 
much fresher. 

When a jar of canned fruit is opened the fruit should 
all be used, as it will soon ferment, unless the remain- 
der is re-sterilised by putting the jar in a saucepan of 
water, bringing it to boiling point, and allowing it to 
boil for a few minutes ; then remove from water and 
screw down the lid tightly. 



17 



Chapter II, 



The Canning or Sterilisation of 
Vegetables and Meat. 



Vegetables for canning should be perfectly sound, 
and, if possible, fresh out of the garden. If it is not 
possible to can the vegetables immediately, do not 
allow them to wither, but keep them in a cold place 
so that they may be nice and crisp. Maize (Mealies) 
and Peas lose their sweetness and flavour soon after 
they are gathered, and so it is advisable not to leave 
them over too long. Young vegetables are superior 
in flavour and texture to the more mature ones. 

As seen in the previous Chapter, the germs which 
attack vegetables form seeds or spores and are most 
resistant to heat. Therefore much greater care 
has to be exercised in the canning or sterilisation of 
vegetables than in the canning or preserving of fruit ; 
and. In addition to thorough sterilisation by the 
application of a high temperature, it is also very im- 
portant to use fresh rubbers and a jar which is 
thoroughly reliable and completely air-tight. 

One difficulty in canning vegetables is to make them 
retain their colour, especially green peas, beans, etc., 
unless chemicals or colouring matter is used, which, 
of course, is not to be recommended, as there is no 
reason why one should object to the colour as long as 

X9 



CANNING, PRESERVING AND PICKLING. 

the flavour is good. Besides, from a health point of 
view, it is better to have them pure and wholesome 
than artificially coloured and adulterated. However, 
there. is no objection to the use of bi-carbonate of soda 
and borax, both of which will to a large extent preserve 
the green colour. When using these add about an 
eighth of a teaspoon of bi-carbonate of soda and li 
teaspoons borax to each pint of water used in filling 
up the bottles. 

In doing peas, mealies, and beans, it is better to 
omit the salt, especially if they are somewhat hard, as 
salt has a tendency to harden, and when re-heating 
them for the table it may then be added. 

METHODS OF CANNING. 

There are various ways of canning or sterilising 
vegetables, but the two methods principally adopted 
here are the " Intermittent or Two or Three-day " 
method and the " One period or Continuous " method. 
The former methods are the most reliable for such 
vegetables as Peas, Beans, and Maize, as they contain 
nitrogenous substances, and are particularly favoured 
by heat-resistant germs or bacteria. The difference 
between these methods is that in the " Continuous " 
Method food is cooked for several hours and the work 
finished in one day, while in the first two processes 
the sterilisation is repeated on two or three successive 
days, as follows : — 

1. After the food is canned, boiled, and sealed, 
it is allowed to stand for 24 hours in a warm 
place. This gives the spores time to develop. 

20 



CANNING PRKSERNING AND PI CKLIKG. 

2. The canned food is then cooked a second time, 

in order to destroy the spores which have had 
time to chang-e to the vegetative form. 

3. If done by the " Two-day " process the food 

is sterihsed the first two days for 2 hours, 
and repeated the second day. If done by the 
" Three-day " method, it is sterilised for one 
hour the first day, and repeated on two suc- 
cessive days. 

GENERAL RULES FOR CANNING 
VEGETABLES. 

1. Prepare glass jars by washing them thoroughly, 

then leave them to drain on a clean table, top 
downwards. Also wash glass tops. 

2. Sterilise the rubber rings by putting them into 

boiling water for a minute or two. 

3. Prepare vegetables by washing, peeling, scrap- 

ing, or shelling them, etc., then cut into con- 
venient pieces or leave whole. 

4. Parboil vegetables in boiling salted water for 

five minutes. This is not absolutely neces- 
sary, but it is a safeguard, especially if the 
source of the vegetables is unknown. In the 
case of green-coloured vegetables a little car- 
bonate of soda may be added, in the propor- 
tion of I teaspoon to each pint of water, and 
li teaspoons borax. 

5. Remove vegetables from boiling water and 

plunge into cold water. This will help to 
set the colour. 



21 



CANNING, PRESERVING AND PICKLING. 

6. Drain the vegetables, then pack them neatly 
into the clean jars. 

7k Then fill up the jars with clear water — prefer- 
ably rain water — add salt if desired in the 
proportion of one tablespoonful to two pints 
of water (salt has a tendency to harden, so 
in the case of peas and mealies it is better to 
omit it), adjust the rubbers, and screw on the 
metal covers partly. If spring-top jars are 
used, adjust the wire clamp (see Fig 3), but 
do not snap it into place. (Lids should not 
be screwed down tightly, otherwise the steam 
cannot escape and jars might crack). 




An admirable Home Steriliser. 

Pack jars into the boiler, taking care that they 
do not touch each other. In the absence of 
a false-bottom or wire-rack, jars should be 
made to rest on straw, hay, strips of wood, 
or old cloths. 

22 



CANNING, PRESERVING AND PICKLING. 

9. Fill up the boiler or saucepan with cold water 
to reach up to the necks of jars, although 
equally successful results will be obtained if 
water only comes up half-way of jars, as the 
steam will do the cooking, provided the lid 
of the saucepan fits on tightly. Put the covei 
on the saucepan, and set on stove. 

10. Bring it gradually to boiling point, and keep 

it boiling for whatever time is prescribed in 
the recipes. The time should be counted 
after the water begins to boil, not when the 
jars are placed into the canner. 

11. Ten or fifteen minutes before the jars are re- 

moved from the fire, screw down the lids 
tightly if metal screw-top jars are used, or, 
in the case of spring-top jars, fasten down the 
wire clamp. 

12. Boil the sealed jars in the canner or boiler for 

10 or 15 minutes longer ; then remove the 
jars, and put them out of a draught, or leave 
them to cool in the water. The jars should 
cool down slowly, otherwise suction will not 
take place, therefore unless allowed to cool 
in the water, cover them up warmly with a 
blanket. 

13. Test the jars after several days by unscrew- 

ing the metal screw or loosening the clamp 
of spring-top jars. If the jars are perfectly 
sealed the covers will not come off, but will 
be fixed on tightly. 

23 



CANNING, PRESERVING AND PICKLING. 

14. Should tiny gas bubbles appear, sterilisation 

has not been complete, in which case the lids 
will also be found to be loose. If fermenta- 
tion has not gone too far, the process of 
sterilisation may ibe repeated. 

15. The principle of sterilisation is the same for all 

vegetables, meats, and fruit, the only differ- 
ence being- in the length of time sterilised. 

16. Such vegetables as tomatoes, asparagus, and 

rhubarb need not be parboiled beforehand. 

17. If liquid is desired to be very clear, salt need 

not be added to the water in the jars. 

18. A little sugar added to maize or peas will im- 

prove their flavour. 

ASPARAGUS.— I. 

Wash and trim the asparagus into even lengths, 
cutting off the hard end. Pack into jars, the heads of 
asparagus pointing upwards, then fill up with slightly 
salted water, using salt in the proportion of one tea- 
spoon to each pint jar. Adjust the rubber and screw 
down the lid slightly, or, in the case of spring-top 
jars, adjust the wire clamp, but do not fasten down. 
Sterilise for three hours, according to the " General 
Rules " above. 

ASPARAGUS.— II. 

Wash and trim the asparagus into even lengths, 
then cook in boiling water for five to ten minutes. 
Remove from boihng water and plunge into cold water, 

24 



CANNING, PRESERVING AND PICKLING* 

then arrange neatly in jars with heads pointing up- 
wards. Add one teaspoonful salt to every pint jar, 
and fill to overflowing with clear cold water or water 
in which asparagus has been boiled, taking care to 
stand jar in a pan of hot water, so that it does not 
crack when being filled with the hot water. Adjust 
the rubber and lids and sterilise for 45 or 60 minutes, 
according to the "General Rules." Remove the 
cover of the boiler and screw down the tops of 
the jars tightly, or, in the case of spring-top jars, 
fasten down the wire clamp, then leave in the boiler 
until the next day. 

On the following day partially unscrew the tops or 
loosen the wire clamps and cook for another 45 to 60 
minutes. Repeat the boiling on the third day, then 
screw down tightly and put away in a dry, cool place. 

This is known as the " Intermittent or Three-day " 
method. 



BROAD BEANS. 

Shell nice young tender broad beans and cook in 
boiling water five minutes, then drain and plunge into 
cold water. Pack into clean glass jars, fill up with 
cold water slightly salted, adjust the rubber and lid. 
and partially tighten. Put into steriliser, and boil 
for two hours. Next day boil again for two hours, 
and ten minutes before the time expires screw down 
the lids tightly or clamp down the spring. 

GREEN BEANS. 

Remove the strings from the beans, and, if nice 
and young, they can be left whole. Wash them, then 

25 



CANNING, PRESERVING AND PICKLING. 

cook in boiling" water for five minutes. Remove from 
the boiling- water and plunge at once into cold water, 
then drain, and arrange neatly in jars. Fill up the 
jar with slightly salted water, using one teaspoon salt 
to every pint of water ; adjust the rubbers and screw 
down lids loosely, or, in the case of spring-top jars, 
adjust the clamp but do not fasten down. Pack the 
jars in the boiler or saucepan as directed in ** General 
Rules," and sterilise again for one hour. Repeat the 
process the third day, screw down the lids tightly, or 
fasten down the clamps of spring-top jars, and put 
away in a dry, cool place. 

This three-day method is the most reliable process 
for canning beans, although success may also be at- 
tained by sterilising them for two hours on two suc- 
cessive days instead of one hour for three days. 

BEETROOT. 

Select small, perfect beets, wash them carefully, and 
cook in boiling water until tender. Drain and cover 
with cold water. Rub off the skin, then pack them 
into jars, cut or uncut, and fill up with water to which 
a little salt and vinegar has been added. Adjust the 
rubbers, screw down lids slightly, and sterilise for 1^ 
hours, according to the directions given under 
■' Grneral Rules. " 

CABBAGE. 

Wash cabbage thoroughly, leaving it with head 
down in salted water, so that any insects present will 
come out. Then cut into convenient pieces and cook 
for five minutes in boiling water. Remove from 
boiling water, plunge at once into cold water, drain, 

26 



CANNING, PRESERVING AND PICKLING. 

and pack into jars. Fill up with cold water, to which 
salt has been added in the proportion of one teaspoon 
to every pint jar, adjust the rubber rings and screw 
down the lids loosely. Pack into the boiler and 
sterilise for 1|^ to 2 hours, according to directions 
given under "General Rules." 

BRUSSELS SPROUTS. 
Do the same way as cabbage. 

CARROTS. 

Select small, young carrots and parboil for five 
minutes, then drop into cold water and gently rub 
off the skins. If carrots are more mature they should 
be scraped before being parboiled, and may be left 
whole or cut into slices. Drop into cold water, drain, 
and pack into the jars. Fill up with slightly salted 
water, to which a little sugar may be added if desired. 
Adjust the rubber rings, screw down lids slightly, and 
sterilise for 1,^ hours, according to directions given 
under "General Rules." 

CAULIFLOWER. 

Break off the flowers in neat pieces and wash 
thoroughly in salted water, then follow the same direc- 
tions as for cabbage. 

CUCUMBERS. 

Peel and slice some good cucumbers, which are 
not too old, and put them into salt water over night. 
Drain them well, then pack them into jars, and fill 

27 



CANNING, PRESERVING AND PICKLING. 

up with cold water, to which vinegar has been added. 
Adust the rubber rings, screw down lids slightly, and 
sterilise for one hour, according to directions given 
under " General Rules." 

EGGPLANT. 

Pare the eggplants, cut them into slices crosswise, 
and cook for five minutes in salted boiling water. 
Plunge them into cold water, to which salt has been 
added in the proportion of one teaspoon to every pint. 
Put on the rubbers and partially screw down the lids. 
Sterilise for three hours, according to directions given 
under " General Rules," or cook for one hour on three 
successive days as "Green Beans. — II." 

GREEN MAIZE. 

Pick the maize while still in the milky stage and 
before the grains have hardened. Remove the husks 
and silk, and with a sharp knife cut the grains off the 
cobs, pressing out the juice, then pack into clean jars. 
If there is not sufficient juice — there should be at least 
two inches — add a little water, to which a little sugar 
has been added, and, if liked, a little salt, although 
it has a tendency to harden, and it is better tO' omit 
it. Adjust the rubber rings and screw down the lids 
loosely, or, in the case of spring-top jars, adjust the 
wire-clamp, but do not fasten down. Pack the jars 
in the boiler as directed in " General Rules " and 
sterilise for one hour. Tighten the covers of jars and 
leave to cool in boiler for 24 hours. The following 
day sterilise again for one hour, taking care to loosen 
the lids in order to let out the steam, otherwise jars 
might crack. Repeat the process the third day, screw 
down the lids tightly and put away in a dry, cool place. 

28 



CANNING, PRESERVING AND PICKLING. 

This three-day method is the most reliable for can- 
ning maize, as the intervals between the boiling give 
the bacteria a chance to develop or germinate and to 
be killed in the final cooking. 

DRIED GREEN MAIZE. 

Cook maize on the cobs for about five to ten minutes 
until the milk is set, then cut from the cobs and spread 
in shallow pans. Dry in a slow oven or in the sun. 
When perfectly dry put into paper bags. Before 
using soak the maize overnight in water or milk. 

MUSHROOMS. 

Wipe or wash the mushrooms, remove or trim off 
the stems, then peel them and sprinkle with salt, and 
pack carefully into clean glass jars, without adding 
any water. Adjust the rubber ring and screw down 
the lids slightly, then put into steriliser or saucepan 
with false bottom ; fill up with water to reach to about 
an inch from the necks of jars, then bring gradually 
to boilingf point and boil for one hour, during which 
time it will be found that they have shrivelled up and 
drawn their own juice. Remove the jars from the 
water, and fill up one from another, then return to 
the steriliser, and allow to boil gently for another hour. 
When done screw down the lids tightly in the case 
of screw-top jars, or clamp down the spring of spring- 
top jars. 

Mushrooms may also be dried instead of 
sterilised by being put in a cool oven or outside m the 
shade on sheets of white paper and left until dry and 
shrivelled up, then stored in paper bags. When being 
used they should be soaked beforehand, preferably in 
gravy. 

29 



CANNING, PRESERVING AND PICKLING. 
PARSNIPS. 

Follow the same directions as for "Carrots." 

GREEN PEAS.— I. 

Select tender peas, shell them, then cook for five 
minutes in boiling water (if tied in a piece of butter- 
muslin or cheese-cloth, they are easy to lift out). 
Plunge into cold water, then pack them into jars, and 
fill up with water, to which one teaspoon sugar has 
been added to every pint, and the same of salt, 
although salt, having a tendency to harden, is better 
to be omitted, especially if peas are not very young. 
Adjust the rubbers and screw down lids loosely, or, in 
the case of spring-top jars, adjust the wire clamp but 
do not fasten down. Pack the jars in the boiler as 
directed in " General Rules " and sterilise for one 
hour. Tighten the covers of jars and leave to cool 
in the boiler for 24 hours. The following day sterilise 
again for one hour, taking care to loosen the lids in 
order to let out steam, otherwise jars might crack. 
Repeat the process the third day, screw down the lids 
tightly or fasten down the clamps of spring-top jars, 
and put away in a dry, cool place. 

If preferred peas may be sterilised for two hours 
the first day and repeated the second day, instead of 
one hour for three days. 

PEAS.— II. 

The following excellent recipe is tajcen from a 
Buttetin on the " Bottling of Fruits and Vegetables," 
by Vincent and Georgiana Banks, published in Eng- 
land : — 

30 



CANNING, PRESERVING AND PICKLING. 

Select good sound peas of even size ; when they have 
just filled the pod is best, as it is a great waste to pick 
and preserve peas when they are not half-grown. Peas 
are at their best when fully grown, but not old. Only 
take the sweetest kinds for preserving, not the com- 
mon field pea. After shelling put them into a pan 
of cold water, with a little salt, and a good sprig of 
mint. Place them on the fire and bring them to the 
boil, and boil for a few seconds only. Then take 
them off and cool in water — a running tap is best, but 
where a tap is not available, turn them into any vessel 
containing cold water. In the meantime pour enough 
boiling water to fill your bottles on to a little salt and 
sugar and a good sprig of mint, and stir It occasion- 
ally while cooling. Then fill up your bottles with the 
cooked peas, not too tight, as they expand slightly with 
boiling again ; then fill up with the water already 
mixed, put on the cap, etc., and place in the saucepan 
and bring to the boil. Boil for IJ hours, when take 
out and fill up with boiling water if necessary ; put on 
rubber ring, cap, etc., and fasten down tightly. 

The above process will not make them retain their 
green colour. If you wish them to do this, add one 
heaped teaspoon of borax to each pint of water when 
you are mixing the salt, sugar, and mint for filling 
the bottles. Use plenty of mint in the above pro- 
cess. 

[Author's Note. — My experience has been that here 
in South Africa peas cooked for less than four hours 
will not keep, probably due to climatic conditions. 1 
would, therefore, advise a second boiling, according 
to the " Intermittent Process."] 

31 



CANNING, PRESERVING AND PICKLING. 

SPINACH. 

Select young- spinach, wash thoroughly, and steam 
or boil in a small amount of water. When cooked 
enough, put into sterilised jars (see Sterilisation), press 
down with a sterilised spoon until the liquid covers 
the top, adjust sterilised rubber rings and lids, screw 
down tightly or fasten down the wire clamp or spring- 
top jars, and put away out of a draught. When cold 
and the glass has contracted, again tighten the lids. 

SWEET POTATOES. 

Prepare a syrup by boiling together one cupful of 
sugar in four cupfuls of water for five minutes. Peel 
and slice sweet potatoes, then boil them in slightly 
salted boiling water until tender, drain, and oook for 
five minutes in syrup. Fill into hot sterilised jars (see 
Sterilisation), letting the syrup overflow the tops of 
the jars, adjust sterilised rubber rings and lids, screw 
down tightly, or fasten down the wire clamps of spring- 
top jars, and put away out of a draught. When cold 
and the glass has contracted, again tighten the lids. 

VEGETABLE MARROW OR PUMPKIN. 

Cut marrow or pumpkin into pieces, removing rind 
and seeds. Steam or boil in a small amount of water 
until tender, then mash and add a little salt and 
sugar to taste. Reheat, and when scalding hot fill 
into well-sterilised jars (see Sterilisation), adjust steri- 
lised rubber rings and lids, screw down tightly, or 
fasten down the wire clamp of spring-top jars, and 
put away out of a draught. When cold and glass has 
contracted, again tighten the lids. If liked, marrow 
or pumpkin may be cut into slices or squares, and 

32 



CANNING, PRESERVING AND PICKLING. 

packed into the jars without parboiling, then filled up 
with slig-htly salted and sweetened water, and steri- 
lised for two hours. 

TOMATOES.— I. 

Select Tomatoes that are ripe but not over-ripe, 
free from blemishes and of medium size if possible. 
Scald the tomatoes by pouring- boiling water over 
them, leave for two or three minutes until the skin will 
pull off, then cut into slices or leave them whole and 
fill into jars, removing the stem ends of the tomato. 
While filling, press the tomatoes close together with 
the bowl of a spoon. To each pint jar of tomatoes 
add one-half to one teaspoonful of salt and one-half 
teaspoonful of sugar. No liquid should be added, as 
the tomatoes have their own juice. Place the rubbers 
and lids on top of jars, screw down slightly or, in the 
case of spring-top jars, adjust the wire clamp, but do 
not fasten down. Pack the jars in the boiler and 
sterilise for 30 to 45 minutes, according to directions 
given under " General Rules." 

TOMATOES.— II. 

Select tomatoes that are ripe but not over-ripe, free 
from blemishes, and of medium size if possible. Wash 
the glass jars and tops, then place them in a pan, cover 
with water, and boil or sterilise for 30 minutes (see 
Sterilisation). Keep in boiling water until ready to 
use. Boil the rubber^ for one or two minutes. 

Scald the tomatoes by pouring boiling water over 
them, and leave until skins will come off easily, then 
plunge into cold water, remove the skins and stem 
end of tomatoes, then cut in halves or quarters, and 
cook them in their own Juice for 40 minutes or until 
tender. 

' 33 



CANNING, PRESERVING AND PICKLING. 

Remove the jars from the boiling water, taking care 
not to touch the jars on the inside and so introduce 
fresh germs. Set the jars in a pan of hot water, and 
completely fill the hot sterile jars with the hot boiling- 
tomatoes. Adjust the sterilised rubber ring and lid, 
screw down tightly or fasten the wire-clamp of spring- 
top jars, and put away out of a draught. When cold 
and glass has contracted, again tighten the lids. 

STERILISING MEAT. 

All kinds of meat, as well as poultry and game, can 
be sterilised in the same way as in the preceding re- 
cipes for vegetables. Meat, however, must be thor- 
oughtly roasted, fried, or cooked before being steri- 
lised, and can be cut up into pieces of convenient size. 
It is always necessary to fill up the jar either with 
gravy or dripping, etc. 

ROAST MEAT. 

After meat has been thoroughly roasted, cut up into 
convenient pieces and pack into jars while still hot. 
Pour over some of the gravy and sterilise the same way 
as green, beans according to the " Intermittent 
method." 

ROAST CHICKEN. 

Follow same directions as for Roast Meat. 

POTTED MEAT. 

Any cold meat may be put through the mincer, then 
seasoned and flavoured, and melted butter added in 
the proportion of 4 to 6 ozs. to every pound of mince. 

34 



CANNING, PRESERVING AND PICKLING. 

Then pack into glass jars and sterilised the same 
way as " Green Beans, by the " Intermittent method." 
If only to be kept for a few days it is not necessary 
to sterilise it — simply pour melted dripping or butter 
on top. 

POTTED HAM. 

Pass some well-cooked ham through a mincer, idd 
a little cayenne and some of the broth in vhich the 
ham has been cooked. Make into a stiff paste, pack 
into jars, and sterilise the same way as "Green Beans" 
by the " Intermittent method." 

POTTED TONGUE. 

After tongue has been well cooked, cut into thin 
slices or put through a mincer, pack into jars, fill up 
with aspic jelly or liquor in which tongue has been 
cooked, and sterilise the same way as " Green Beans " 
by the "Intermittent" process. 

SAUSAGE. 

After sausage has been fried, pack into jars, pour 
over some gravy, and sterilise the same way as 
" Green Beans " by the " Intermittent " process. 



35 



Chapter III 



The Canning of Fruit. 

Points to be Observed: 

1. If possible, fruit should be fresh out of the 

garden, otherwise keep them in a cool place, 
so as to be nice and crisp when used. 

2. Fruit should be gathered in dry weather for 

preference, as its keeping qualities will be 
found to be better than when wet with rain. 

3. Fruit is at its best for canning just before it 

is perfectly ripe. 

4. Fruit for canning should be perfectly sound and 

free from all blemishes. 

5. After fruit has been peeled drop at once in cold 

water, made slightly salt or acid — any kind 
of acid may be used, such as lemon juice, 
vinegar, citric, or tartaric acid. This will 
prevent white fruits from discolouring. 

THE CANNING OF FRUIT. 

In canning fruit, the natural flavour of the fruit 
is much better retained than in preserving, and is also 
more wholesome, as it is less concentrated and does 
not contain such a high percentage of sugar. It is 

37 



CANNING, PRESERVING AND PICKLING. 

for that reason, however, that canned fruits are more 
favourable for the development of germs, consequently 
it is necessary to exercise much more care than in pre- 
serving. As seen in a previous chapter, the success 
of canning depends upon absolute sterilisation and the 
complete exclusion of air. Therefore, the following 
directions may be repeated here, namely, to use jars, 
coverS; and rubber rings that are in perfect condition ; 
to examine each jar and cover to see that there is no 
defect ; and to use only fresh rubber rings, for if the 
rubber is not soft and elastic and without cracks the 
sealing will not be perfect. 

In canning, any proportion of sugar may be used, 
or fruit may be canned without the addition of sugar, 
that is, in plain water. Fruit canned without sugar 
is suitable more or less only for pies. 

METHODS OF CANNING. 

There are several methods of canning, but the three 
which are considered the easiest and most popular 
are ; Cooking the fruit in the jars, in boiling water ; 
cooking the fruit in the jars in an oven ; and cooking 
or stewing the fruit before it is put into the jars. 

The method most commonly used in this country is 
the last method, viz., cooking or stewing the fruit 
before putting it into the jars. This method is not 
quite as reliable as the first two, as there is a chance 
of failure, whereas with the first two methods no failure 
can possibly result provided the cooking or sterilisa- 
tion has been thoroughly done and air-tight jars used. 
Another disadvantage of this method is that fruit does 
not retain its shape nor its flavour so well, this being 
true especially of the soft, juicy fruits. Therefore it 
is proposed to deal only with Method "No. 1 in this 
book, and to briefly outline the other two methods. 

38 



CANNING, PRESERVING AND PICKLING. 

1.— CANNED FRUIT COOKED IN THE JARS IN 
BOILING WATER. 

This method of Canning is done on the same prin- 
ciple as the canning- or steriUsing of vegetables, the 
only difference being in the length of time sterilised. 
FuU directions are given further on. 

n._OVEN CANNED FRUIT. 

Prepare the fruit as for other methods of canning, 
and then arrange neatly in jars, which have been 
washed and scalded with boiling water. Fill the jars 
with the syrup which has been prepared beforehand, 
adjust the sterilised rubber rings, and screw on the lids 
loosely, or, if spring-top jars are used, adjust the wire 
clamp but do not fasten down. Place the jars in a 
shallow roasting pan containing two or three inches 
of water, care being taken to rest the jars on straw, 
hay, strips of wood, or cloths, then put into a moderate 
oven, place an inverted pan on top, and allow to cook 
until the fruit is done, the time allowed depending on 
the nature of the fruit. Remove the jars from the 
oven one at a time, screw down the lids tightly, or 
fasten down the wire clamp of spring-top jars, invert 
them, then put them in a place out of a draught and 
cover up warmly so as to cool down gradually. When 
cool, if screw covers are used, again tighten the lids 
after the glass has contracted. 

Fruit done this way is apt to shrink a little in the 
jars, and so, if desired, jars can be filled up from an 
extra bottle. 

When doing fruit by the Oven Method, the fruit in 
the top of the jar is apt to discolour or turn dark, 
owing to the greater heat, unless an inverted pan is 
put on the top of the jars. 

39 



CANNING, PRESERVING AND PICKLING. 




Two types of Boilers with false bottoms, suitable 
for Canning or Sterilising- Vegetables and Fruits. 



III.— CANNED FRUIT COOKED IN THE SYRUP. 



After fruit has been prepared by washing, peeling, 
coring, etc., drop them into the boiling syrup which 
has been prepared beforehand, and cook the fruit in 
the syrup until tender. Remove the jars from the 
boiling water, in which they have been sterilising for 
15 to 30 minutes (see Sterilisation), and fill them to 
overflowing. It is very important that the jars are 
filled to overfloiving, and if there is not sufficient syrup, 
add boiling water. To prevent air bubbles, slip a 
spoon or fork into the jar. Wipe the rim of the jar, 
put on the sterilised rubber ring, and cover and screw 
down tightly, or, in the case of spring-top jars, fasten 



40 



CANNING, PRESERVING AND PICKLING. 

down the wire damp. Invert the jars and put them 
out of a draug-ht. When cold and glass has con- 
tracted, again tighten the metal covers. 

The work of sealing and filling should be done as 
rapidly as possible, and the fruit must be boiling hot 
when put into the jars. 

If it is desired to have the syrup very clear, cook 
the fruit in boiling water, then put into jars and fill 
up with syrup. 



SYRUPS FOR CANNING. 

For general guidance, syrups for canning can be 
divided into three classes. 

1. Heavy. — Use equal parts of sugar and water. 
This is suitable for acid fruit that ferments easily, as 
rhubarb, apricots, etc. 

2. Medium. — Use two parts of water to one of 
sugar. Suitable for tough and rather hard fruit, such 
as apples, pears, quinces, etc. 

3. Light. — Use three parts of water to one of sugar. 

TO PREPARE THE SYRUP. 

Pour boiling water on to the sugar and stir until 
all the sugar grains have been thoroughly dissolved. 
Then strain through double thickness butter-muslin. 

If it is desired to clarify the syrup, it can be done the 
same way as clearing jelly. 

41 



CANNING, PRESERVING AND PICKLING. 

AMOUNT OF SYRUP AND SUGAR REQUIRED. 

Large fruits, such as peaches, pears, quinces, etc., 
will require about a pint of syrup to each quart jar of 
fruit. The small fruit will require a little over half a 
pint of syrup. Most fruits are canned in a medium 
syrup, namely, two parts of water to one of sugar. 
To every pound of fruit allow one-third to one-half 
its weight in sugar. 

SCALDING OR BLANCHING. 

Most fruits, especially the hard ones, give a better 
result if they are cooked a few seconds in boiling water 
before being filled into the cans or jars. This is 
known as Scalding or Blanching. By par-boiling them 
beforehand they are rendered more pliable, and so can 
be packed more easily in the jars. The texture and 
colour are also improved, and it enables them to absorb 
more sryup. After blanching they are at once plunged 
into cold water. 

A convenient way of blanching fruits is to tie them 
in a piece of butter muslin, when they can be easily 
lifted out of the boiling water and at once plunged 
into cold water. 

TO PREVENT WHITE FRUITS FROM 
DISCOLOURING. 

It has been found that an excellent way of prevent- 
ing white fruits from discolouring is by means of sul- 
phur fumes. Take ordinary sulphur and place it on 
a tin plate or an old iron spoon, then drop a red hot 
cinder on to it and invert a wide-necked glass jar over 
it. The jar will become filled with white fumes, when 

42 



CANNING, PRESERVING AND PICKLING. 

it should be turned up and covered over with a plate 
or sheet of glass while another is being filled. Take 
the prepared fruits and drop into the jar with sulphur 
fumes, and leave for some minutes, then remove and 
rinse in fresh water or cook for a few seconds in boil- 
ing- water. Pack into glass jars and sterilise accord- 
ing to directions. As the fruits are peeled and cut 
they should be put directly into the jar of sulphur 
fumes. 

STERILISING FRUIT BELOW BOILING POINT. 

It is not necessary to sterilise fruits at boiling point, 
and some fruits, such as apples, pears, and quinces 
will retain their shape and colour much better if the 
temperature is kept considerably below boiling point, 
and never above simmering point. It would then be 
necessary to sterilise them about ten minutes longer 
than directed in the recipes. 

CAUSE OF FRUITS RISING IN THE BOTTLES. 

If fruits are overcooked they generally rise in the 
bottles owing to shrinkage, and this very often hap- 
pens with fruits sterilised at boiling point. Then 
again, fruits will often rise in the jars if not packed 
tightly enough, and for that reason it is always neces- 
sary to use a little force or pressure in filling the jars. 

TO REMEDY THE SINKING OF FRUITS 
IN JARS. 

It will often be found that unless fruits are *' Scalded 
or Blanched " beforehand, as directed above, they will 
sink in the jars, and although they will be perfectly 
good, the appearance of the jar may not be so attrac- 

43 



CANNING, PRESERVING AND PICKLING. 

tive. To remedy this a good plan is always to have 
an extra jar to fill up from. A few minutes before 
being done, remove the jars from the boiling water, fill 
up from the extra jar, screw down the lids tightly and 
return to the boiling water until done. 



WHETHER JARS SHOULD BE SUBMERGED 
IN THE WATER. 



The question is often asked whether it is necessary 
during sterilisation to submerge the jars in the water. 
This is not necessary if a proper steriliser is used and 
the steam prevented from escaping, but unless the lid 
is a tight-fitting one. It is better to have the water right 
up to the necks of the jars. On the other hand, steri- 
lisation can be done quite successfully in a paraffin tin 
or any open vessel, provided the jars are completely 
covered or submerged in the water. 



EVAPORATION OF WATER IN THE JARS. 

It often happens that after several hours' cooking 
the water in the jars will evaporate, especially in the 
case of peas, beans, and mealies, and so the bottle will 
only be half full. This is, of course, not considered 
a fault excepting that the appearance will not be so 
nice, and so if liked the jars may be filled up from a 
kettle of boiling water about ten minutes before the 
vegetables have finished sterilising, the lids tightly 
screwed down, and returned to the boiling water until 
done. 



CANNING, PRESERVING AND PICKLING. 

CAUSTIC SODA PEELING. 

Peaches may be easily and safely peeled by using- a 
Caustic Soda Solution according- to the following- direc- 
tions : — 

Dissolve 2 dessertspoonfuls caustic soda in 3 pints 
boiling water, and allow to boil (a big paraffin tin will 
be found convenient for this). Tie the fruit in a piece 
of butter muslin, being careful to use only perfectly- 
sound, firm fruit, then gently lower the fruit into the 
caustic soda solution, leave for 10 to 15 seconds, then 
rinse in two separate lots of cold water, and in the 
second bath gently rub off the skins with a coarse cloth. 
Lastly, drop the fruit into a bath of cold water made 
slightly acid — any kind of acid may be used, such as 
lemon juice, vinegar, citric, or tartaric acid, etc. 

Pears, apricots, and plums may be treated the same 
way, although in the case of pears it is necessary to 
make the solution stronger owing to the toughness of 
the skins. 

If less caustic soda is used than prescribed above, 
the fruit has to be immersed for a longer time, conse- 
quently is apt to soften, and will not be as satisfactory. 

Fruit done by this method presents a much more 
attractive appearance than when peeled, nor is there 
the same waste through the cutting away of flesh. 

CANNED APPLES. 

Pare, cut in halves or quarters, or leave whole, and 
remove the core. If liked, the stems may be left on 
(the little brown skin being scraped off), also one or 

45 



CANNING, PRESERVING AND PICKLING. 

two leaves, as they look very pretty in the jars, espe- 
cially if canned in water instead of syrup. After 
apples have been pared they should at once be dropped 
into cold water made slightly salt or acid (lemon juice, 
vineg-ar, citric, tartaric, or any acid may be used), 
which will prevent them from discolouring. Have a 
saucepan of boiling water ready on the fire, in which 
cook them gently for 3 minutes, then drain and pack 
them into clean jars, and fill up with a medium syrup. 
Adjust the rubber rings, put on the lids, and partially 
screw them down, or in the case of spring-top jars, 
adjust the wire clamp, but do not fasten down, other- 
wise the jars might crack if the steam cannot escape. 
Place the jars in the steriliser or saucepan, being care- 
ful to put something in the bottom of the pan, unless 
fitted up with a false bottom — strips of wood, straw, 
hay, several folds of wire netting flattened out, or old 
cloths will answer the purpose — then fill up with cold 
water to reach to the necks of the jars, and bring 
very slowly to the boil — it should take about 1^ hours 
to reach boiling point. Allow to simmer gently for 
10 to 12 minutes, then remove from the fire, take out 
the jars, and screw down the lids tightly or clamp down 
the wire spring. Return to the saucepan to cool in 
the water unless the saucepan or boiler is needed, in 
which case put them out of a draught and cover up 
warmly in order to cool down gradually, otherwise suc- 
tion will not take place properly. 

If desired, apples need not be par-boiled before ^being 
put into the jars, when the liquid will be clearer, but 
the fruit is apt to rise in the bottles, as they will shrink. 
They may also be sterilised below simmering point, 
when they will retain their shape and colour better, 
but it will be necessary to sterilise them 10 to 15 min- 
utes longer than prescribed above. 

46 



\ CANNING, PRESERVING AND PICKLING. 

\ CANNED CRAB APPLES. 

Wash the. apples, remove the stalks, then place in 
a saucecan, cover with boiling water and allow to 
simmer Antil the skins peel off. Put into jars, fill up 
with medium syrup, and sterilise the same as. apples. 



CANNED APPLES WITH MULBERRIES. 

Peel andl core the apples, then cut into thin slices 
and fill into, clean jars, first putting a layer of apples, 
then a layet of berries and so on until the jar is full, 
then fill up With a heavy syrup and sterilise the same 
way as apples. Loganberries or Blackberries may be 
used the sarr.e way, and they are delicious for deep 
pies. 

CANNED APPLES WITH PINEAPPLE. 

Four pounds of apples, one good-sized pineapple, 
1| pounds of sugar, one quart (four cups) water. 
Pare, core and quarter the apples. Pare the pine- 
apple and carefully remove the eyes, then grate it. 
Drop the apples into boiling water and allow them 
to simmer until tender enough to be pierced by a 
reed. Put the sugar and water in a saucepan on the 
fire, stir until sugar is dissolved, then add the grated 
pineapple and bring the whole to boiling point. Re- 
move the apples from boiling water and slide them 
into the syrup. Simmer until the apples are cooked, 
then fill into sterilised jars to overflowing, adjust the 
sterilised rubbers and covers, and screw down tightly. 

CANNED APPLES WITH QUINCES. 

To every four pounds of apples allow one pound 
of quinces. Pare, core, quarter and can the same as 
in the preceding recipe. 

47 



CANNING, PRESERVING AND PICKLING. 
CANNED APRICOTS. 

After the fruit has been washed break it ii halves 
and remove the stone, then pack neatly irto well- 
cleaned jars placing them hollow-side down, each half 
overlapping the other. (A sharp metal skewer will 
be found very handy in packing the fruit into the jars). 
Press the fruit well into the jars and pack them 
tightly, as it will be found that apricots are apt to 
sink in the jars, and for that reason only very firm 
or underripe fruit should be used. Next prepare the 
sugar and water by using one cup of sug^ar to every 
cup of water, aind allowing 1 pint of syrup to every 
quart of fruit. Dissolve the sugar in the water and 
pour into the jars, after having been strained through 
a piece of butter muslin. Fill the jars to within quar- 
ter of an inch from the top, adjust the rubbers, and 
screw the lids on slightly, or in the case of spring- 
top jars, adjust the spring, but do not clamp down 
tightly, so as to allow the steam to escape, then pack 
the jars into a big saucepan or boiler, being careful 
to rest them on a bed of straw or hay, strips of wood 
or old cloths, etc., otherwise they might crack. Fill 
up the saucepan with cold water to reach to about the 
necks of jars and put on the fire. Bring very slowly 
to boiling point (it should take about 1^ hours), then 
remove from the fire, screw down the lids tightly or 
clamp down the spring and leave to cool in the water, 
or if the saucepan is needed, remove jars from the 
water and cover them up well with a woollen blanket 
in order to cool down gradually. This is an important 
point to remember, namely, oidt to let the jars cool 
down too rapidly, otherwise suction will not take place 
and the jars will not be air-tight. When cold, again 
tighten the metal screw covers, and store the jars in 
a cool place. 

48 



CANNING, PRESERVING AND PICKLING. 

CANNED GREEN APRICOTS. 

Very often there is a great waste of green apricots 
due to wind, hail, etc., and few people realise how 
delicious they are prepared in tile following way : — 
After having been washed, place them in a saucepan, 
add sugar and water, allowing 1 cup of water to every 
pound of fruit and ^ cup of sugar, and a piece of 
stick cinnamon. Put on the lid of saucepan and allow 
to simmer very gently on the back part of the stove 
until just tender, then fill into clean glass jars, adjust 
rubber rings and lids, and sterilise for five minutes. 

CANNED CHERRIES. 

Wash and remove the stems, then tie them in a 
piece of butter-muslin and dip into boiling water for 
15 seconds. Pack into clean jars, fill up with syrup 
and sterihse for five minutes. 

CANNED CAPE GOOSEBERRIES. 

After the hull has been removed from the goose- 
berries, put them in a colander and wash thor- 
oughly in cold water. Pack them into clean jars, 
fill up with syrup made according to the directions 
given above, adjust sterilised rubber rings and lids, 
and cook for 10 or 15 minutes according to the first or 
second method as above. 

CANNED GRAPES. 

Take bunches of well-ripened grapes, remove care- 
fully from the stems, wash and drain. Pack into clean 
jars, fill up with syrup, and sterilise for 5 minutes. 

49 



CANNING, PRESERVING AND PICKLING. 

CANNED GREENGAGES. 

Do the same way as Plums. 

CANNED GUAVAS. 

Peel the guavas thinly and drop at once into water 
made slightly acid or salt to prevent discolouring, then 
pack into clean glass jars. Fill up with a medium 
syrup to within quarter of an inch from the top, adjust 
the rubber and lid, and sterilise for 15 to 20 minutes. 

CANNED MULBERRIES. 

Do the same way as Strawberries. 

CANNED PEACHES. 

Peel the peaches (see Caustic Soda Peeling), or drop 
them into boiling water for a few minutes, then plunge 
them into cold water, and remove the skin. Divide 
them into halves or leave whole. If in halves, remove 
the stones or pips, and for the sake of flavour, a few 
cracked stones may be put in each jar. Can the same 
way as apricots, but sterilise for ten minutes. 

BRANDIED PEACHES. 

Make a syrup of eight cupfuls of sugar and four 
cups water. Bring to boiling point, then cook for 
eight minutes, and add four pounds of peeled peaches. 
Cook for five minutes longer, then skim out the peaches 
and put them into sterilised jars. Boil the syrup until 
it thickens, add two cups of brandy, and pour at once 
into the jars. Cover and seal. 

50 



CANNING, PRESERVING AND PICKLING. 

CANNED STEWED PEACHES. 

The following- is a delicious way of putting- up 
Peaches, and makes a nice change from the usual 
canned peaches. After peaches have been peeled 
stew them in the ordinary way by adding about 1 cup 
of water to every lb. of fruit and half a cup of sugar, 
put into an enamel saucepan, put on the lid of sauce- 
pan, and allow to stew very gently until the fruit is 
just tender. If liked a piece of stick cinnamon may 
be added. Fill boiling hot into clean hot jars, adjust 
rubber rings and lids, put into steriliser with boiling 
water, and sterilise for five minutes. 

Instead of stewing the fruit in a saucepan, it may 
be done in a moderate oven in a casserole dish. 

CANNED PEARS. 
Follow the same directions as for Canned Apples. 

CANNED STEWED PEARS. 
Do the same way as " Canned Stewed Peaches." 

CANNED PINEAPPLES. 

Pare the pineapples and carefully remove the eyes, 
then cut into half-inch slices. Pack into clean jars, 
fill up with syrup, adjust sterilised rubber rings and 
lids, and sterilise the same as Apricots, allowing them 
five minutes longer. 

CANNED PLUMS. 

Plums are delicious bottled or canned, but of all the 
fruits they are the most difficult to get perfect in 
appearance, as their skins are so apt to crack. They 

51 



CANNING, PRESERVING AND PICKLING. 

are also very apt to rise in the jars, owing to shrink- 
age, and for that reason must be packed very firmly. 
Therefore it is necessary to select fruit that is rather 
under-ripe and prick with a darning needle. Pack 
into clean jars, fill up with a medium or heavy syrup, 
adjust the rubber rings, and screw down the lids 
slightly, then put into steriliser or saucepan, fill up 
with water to come to about the necks of jars, and 
bring gradually to simmering point — it should take 
about IJ hours to reach that point, then allow to sim- 
mer gently for 12 to 15 minutes. Remove from the 
water, screw down the lids tightly, or clamp down the 
spring, then return to the water to cool, or if the sauce- 
pan is needed, put them somewhere out of a draught 
and cover up warmly, so that the jars can cool down 
slowly in order to effect proper suction. 



CANNED QUINCES. 

Pare, core, and quarter the quinces, or they may be 
cut into rings. Drop them at once into cold water, 
into which a little lemon juice has been squeezed, which 
will prevent them from discolouring, otherwise use 
shghtly salt water. Save the parings, core, and seeds 
for jelly. Cook quinces in boiling water for 5 minutes, 
then drain or pack them into clean jars, fill up with 
svrup, and sterilise the same way as Canned Apples. 



CANNED STEWED QUINCES. 

A delicious way of doing quinces is by stewing them 
beforehand, in the same way as " Canned Stewed 
Peaches," and steriUsing them the same way. It 
makes a nice change from the usual canned quinces. 

52 



CANNING, PRESERVING AND PICKLING. 

CANNED RHUBARB. 

Wash and peel the rhubarb thinly and cut into neat 
pieces. Pack into clean jars, fill up with syrup, adjust 
the rubber rings and lids, and can the same way as 
apricots. 

CANNED RHUBARB, COLD WATER METHOD. 

Wash, peel, and cut the rhubarb in even pieces, then 
pack in sterilised jars, adjust the rubbers, which have 
previously been sterilised, and place each jar under an 
open tap, and let the water run rapidly into the jar 
for 15 minutes, in order to expel the air. Put on the 
lids of jars and screw down tightly, then store away 
in a cool, dry place. When required for use, treat 
the same as fresh rhubarb. 

CANNED RHUBARB— HOT WATER METHOD. 

Wash and peel the rhubarb and cut into even, neat 
pieces. Pack them into sterilised jars, adjust rubber 
rings, which have previously been sterilised, and stand 
the jars in a pan of hot water, then pour boiling water 
over the rhubarb until the jar is full, cover and allow 
to stand for 10 minutes. Drain off the water, and fill 
the can again with fresh boiling waer, then screw down 
the lid tightly, and put away in a cool, dry place. 
When required for use, treat the same as fresh rhu- 
barb. 

CANNED STEWED RHUBARB. 

Wash and skin the rhubarb, then cut into small 
pieces, and put into an enamel saucepan with very little 
water and enough sugar to sweeten. Let simmer 

53 



CANNING, PRESERVING AND PICKLING. 

gently until done, then fill into clean jars, adjust rubber 
rings and lids, and sterilise the same way as " Canned 
Stewed Peaches." 

CANNED STRAWBERRIES. 

Strawberries are not very satisfactory to can, as they 
contain such a large percentage of water ; therefore 
the best way to do them is to sprinkle sugar over them 
after they have been washed and the stalks removed, 
and leave overnight. Next day pack them carefully 
into clean jars, taking care not to crush them, and do 
not add any water. Adust the rubber rings and lids, 
put into steriliser, and bring very slowly to boiling 
point. By that time they would have shrunk consi- 
derably in the bottles in their own juice, so remove the 
jars and fill up from an extra bottle. Screw down the 
lids tightly and return to sterilise for five minutes. 



54 



Chapter IV. 



Canning in Tins. 

To many the word " Tin " spells danger, and pre- 
sents various complications, but the truth is that if 
the work is done carefully and thoroughly it is per- 
fectly safe, whilst the process is equally simple when 
clearly understood as canning in glass jars. The 
secret of success is careful work in every particular, in 
filling and seaHng the tins, and in sterilising them 
thorcughly during the process of cooking. One im- 
portant factor to be borne in mind constantly, too, is 
the absolute necessity for perfect cleanliness right 
through the work, as it must be remembered that dirt 
or any foreign matter introduced into the tins means 
germs, which cause decay, and last, but not least, only 
perfectly sound and the best fruit should be used for 
canning. 

KINDS OF TINS. 

There are two kinds of tins which can be used for 
canning, and are procurable at any of the Tin Fac- 
tories in Johannesburg or Durban, namely, (1) tin with 
opening on top, which has a tin disc to be soldered on 
after being filled with fruit, and (2) tin with lever lid, 
which corresponds to the golden syrup tin. Both of 
these tins are excellent, although if fruit is to be canned 

55 



CANNING, PRESERVING AND PICKLING. 

on a big scale for commercial purposes, the former is 
the more suitable, wBereas for household purposes the 
latter answers very well, it being possible to use it a 
second time if properly lacquered inside, 

SOLDERING OUTFIT. 

In using the tin with opening on top, it is necessary 
to have the following soldering outfit and materials : — 
2 soldering irons, fire pot (which can easily be impro- 
vised out of an old galvanised bucket or small iron 
drum), a small file or emery cloth, flux, sal-ammoniac, 
and solder. A pair of tongs, for lifting the tins from 
boiling water, will be found convenient. 

Soldering Irons: It is necessary to have at least 
two soldering Irons, so that the one may be heat- 
ing whilst the other is In use. Soldering irons 
may be purchased of any weight. 

Flux: Flux Is used in cleaning and re-tinning 
tools, and is also used in sealing the tins. It Is 
brushed around the cap before the hot soldering 
iron is applied and causes the solder to adhere to 
the tin. 

How to Make Flux: Flux consists of hydro- 
chloric or muriatic acid, (which can be purchased 
at any chemist), zinc, and water. To prepare 
take 1 cup or | pint acid and place In a glass or 
earthenware jar, then add strips of sheet zinc until 
no more can be dissolved and all ebullition has 
ceased. To this add an equal quantity of water. 
Keep In a glass bottle and use carefully. Instead 
of this Flux or Solderlng-fluld, Fluxite, which is 
in the form of a soft paste and can be bought at 

56 



CANNING, PRESERVING AND PICKLING. 

any hardware store, can be used. Powdered resin 
may also be used instead of Flux, but the writer 
personally prefers Fluxite, which is safer to use 
than Flux, as, unless great care is used, the latter 
is apt to drop on the food, and being- posionous, 
is most injurious. 

Snl-Ammoiiiac : This is used in cleaning the 
soldering irons, but should be kept away from all 
steel tools, as it produces rust. 



Cleaning and Tinning the Soldering Iron: Be- 
fore using the soldering iron it should be what is called 
" tinned," or coated with solder to make the solder 
flow evenly when soldering the tins. Before " tin- 
ning " the iron, it should be thoroughly cleaned and 
made smooth, and all traces of rust removed by means 
of a small file or emery cloth. Heat the iron until 
red-hot, being careful to keep the point of the copper 
out of the fire, then dip it into the flux or fluxite, then 
apply it to the sal-ammoniac (which is usually sold in 
big lumps or blocks), and rub it well with solder, until 
thoroughly coated, then dip into the flux again. Re- 
peat this operation until the end of the iron is coated 
evenly with solder. Unless the iron is made red-hot 
it will remain tinned and need only be dipped in the flux 
after heating before use. 

Soldering : Most women are under the impression 
that soldering is an art which only the opposite sex 
can acquire, but the process is a very simple one, and 
after a little practice women prove themselves to be as 
skilful at soldering as men. 

57 



CANNING, PRESERVING AND PICKLING. 

PORTABLE CANNERS. 

If canning is done in small quantities, it is not neces- 
sary to have a special boiler or canner, an ordinary 
big saucepan with a tight-fitting lid being quite suit- 
able ; but if to be done on a big scale, it is advisable 
to purchase a small portable hot-water canner. There 
are several types of portable canners, which can be 
used out of doors, and consist of a boiler or tank made 
of galvanised iron, and a furnace. (See illustration 
page 3). These outfits are so constructed that there 
is nothing that can get out of order, and have a capa- 
city of canning thousands of cans or tins per day. 
These canners can be placed right in the orchard and 
the work done there, thus relieving the housewife of 
cleaning up afterwards, whilst a great advantage is 
being in the fresh air all the time instead of confined 
in a hot kitchen. 

METHOD OF CANNING IN TINS. 

In canning fruit in tins, the same principle is fol- 
lowed as canning in glass jars, the fruit and syrup 
being prepared in exactly the same way. The only 
respect in which the process differs is that after the 
tins have been filled with fruit and syrup they are put 
into boiling water for 5 to 7 minutes, or according to 
the nature of the fruit, the lids having been soldered on 
previously, each lid containing a small vent hole in 
the centre, which is left unsoldered, through which the 
air can escape, and in the case of the tin with the lever 
lid being used, the lid is put on lightly. This is known 
as " exhausting," and is done in order to drive out 
the air — if omitted, the air left in the tin expands and 
so causes it to bulge. The tins are then removed 
from the boiling water, and the vent hole soldered up, 

58 



CANNING, PRESERVING AND PICKLING. 

or in the case of the lever lid tin, the lid is firmly 
and evenly knocked in, a little hammer being useful for 
that purpose. The tins are then replaced in the boil- 
ing- water and sterilised according to the nature of the 
fruit. 

Note. — The tin must be thoroughly washed before 
using for Syrups. Although they may appear per- 
fectly clean, there may be acids or other foreign mat- 
ter on the tin, which may cause decay. For the sake 
of convenience the syrups may be divided into three 
classes — 

1. Thick Syrup: Made of equal parts of sugar 

and water. 

2. Medium Syrup: Made of one part of sugar to 

two parts of water. 

3. Thin Syrup: Made of one part of sugar to 

three parts of water. 

To Prepare: To prepare the syrup simply pour boil- 
ing water on to the sugar, and stir until the sugar is 
dissolved, then strain through a double thickness butter 
muslin in order to strain out all impurities. 

FRUITS. 

Peaches : After the fruit has been peeled, either by 
hand or machine or caustic soda solution (see page 
45), and the stones removed, pack the peaches into 
the clean tins, then fill the tin with a medium syrup 
to within half an inch from the top. If tins with 
soldered lids are used, the tops should be carefully 
wiped with hot ' water and every trace of syrup re- 

59 



CANNING, PRESERVING AND PICKLING. 

moved, otherwise the solder will not stick. Fit the 
lid over the opening and apply a little flux to the sur- 
face to be soldered ; then hold the lid firmly in place 
with the stick of solder, and with the heated iron run 
the solder quickly all round the edge of the lid, leav- 
ing a small hole in the centre, which is known as the 
' ' vent hole. ' ' Place the cans in boiling water for 5 
minutes, remove from the water, then solder up the 
vent hole, return to the water, and cook for about 15 
minutes for free-stone peaches, and about 20 minutes 
for cling-stone, according to degree of ripeness and 
the size of tins, the size being reckoned at 21b. or 31b. 
Remove and cool quickly by plunging them into cold 
water. This will improve the colour and flavour of 
fruit. 

The question is often asked whether the tins should 
be immersed in the water whilst the " vent hole " is 
open. It is better to do so, as it is not likely that 
much water, if any, would enter through the small 
opening. 

In using the tins with lever lids, the lids should be 
pressed in lightly, and after " exhausting " for five 
minutes, should be knocked in firmly and allowed to 
cook until finished. 

The time for cooking is reckoned when the water in 
the canner commences to boil after the tins have been 
immersed. 

Nectarines: Treat the same way as peaches, except 
that they need not be peeled. 

60 



CANNING, PRESERVING AND PICKLING. 

Apricdts: Select fruit that is perfectly firm, wash, 
cut in halves, remove the stones, and pack into the 
tins. Fill up with heavy syrup, and treat the same 
way as Peaches, but cook only ten minutes. 

Pears: After having peeled the pears either by hand 
or caustic soda solution (see page 45), drop them at 
once into cold water which has been made slightly salt 
or slightly acid with lemon juice, tartaric or citric 
acid, or vinegar, which will keep the fruit nice and 
white. Cut in halves, remove the cores, and pack at 
once into the clean tins. Fill up with syrup to within 
half an inch of the lid, and treat the same way as 
peaches, sterilising them for about 20 minutes. 

Plums: Select sound and perfectly firm fruit, then 
prick with a darning needle to prevent the skin from 
bursting. Pack into the tins, fill with heavy syrup, 
and follow the same directions as for peaches, cooking 
from 15 to 20 minutes. 

Quinces: Pare, core, and quarter the quinces, or they 
may be cut into pieces or rings. Drop them at once 
into cold water made slightly salt or acid (lemon juice, 
tartaric or citric acid, vinegar, or any other acid may 
be used), which will prevent them from discolouring, 
then pack into clean tins and fill up to within half an 
inch from the top with a medium syrup. Treat the 
same as Peaches, but allow to cook for 30 to 35 min- 
utes. Remove and cool. 

Guavas: Peel thinly and drop at once into salt 
water or slightly acid water, then pack into clean tins. 
Fill with a medium syrup to within half an inch from 
the lid, and treat the same as Peaches, allowing them 
to cook for 15 to 20 minutes. 

61 



CANNING, PRESERVING AND PICKLING. 

Grapes: Select a fleshy grape, such as Hanepot and 
Barbarossa, and remove the berries from the stalks. 
Pack into clean tins, and fill to within half an inch of 
the lid with a medium syrup. Treat the same as 
Peaches and cook ten minutes. 

Apples: Pare, core, and quarter the apples, then 
treat the same way as Pears, and sterilise about 20 
minutes. 

Pineapples: Pare the pineapples, carefully remove 
the eyes, then cut into half-inch slices and remove the 
core. Pack into clean tins, fill up with a heavy syrup, 
then treat the same as Peaches, allowing 15 to 20 
minutes for cooking. 

Soft Fruits, such as Berries of all kinds : Remove the 
stems, put into a preserving pan, with a very little 
water and cook gently for a few minutes, then fill into 
tins and cook for 12 to 20 minutes. 

VEGETABLES. 

In canning vegetables in tins, exactly the same direc- 
tions are followed as canning in glass jars. After the 
tins have been filled with the vegetables, the lid is 
soldered on in the same way as directed under "Fruits" 
(see Peaches), then put into boiling water for five 
minutes in order to drive out or expel any air inside 
the tins, and then the little vent hole is soldered up. 
The tins are then returned to the boiler or steriliser 
and cooked for the length of time prescribed for each 
vegetable under " Bottled Vegetables." 



62 



Chapter V. 



Preserves or "Konfyt" 

The term Preserves is generally applied to fruit left 
whole or cut in large pieces, cooked with from three- 
fourths to its whole weight of sugar, water being- used 
in varying quantities, according to the nature of the 
fruit. 

The difference between canned fruit and preserves 
is that the one is done in a light syrup and the other in 
a heavy syrup. It is due to this heavy sugar solution 
that germs or bacteria cannot thrive in preserves, hence 
they do not spoil as readily as canned fruits. For 
that reason, too, it is not so imperative to use the same 
amount of care in securing perfect freedom from germs 
in the way of sterilising jars, covers, etc., and whereas 
the Atlas and Mason jars are unsuitable for canning 
purposes, they may be all right for preserves. ' 

GENERAL RULES FOR MAKING PRESERVES. 

Fruit for making preserves or Konfyt should be on 
the green side, and should be perfectly sound and free 
from all blemishes. Any bruised spots or defective 
portions may be cut out and the fruit used for jam or 
jelly. After fruit has been peeled drop into cold water 
made slightly acid or salt, which will prevent dis- 
coloration. 

In making preserves, fruit will be found to retain 
its shape and colour better when done in small quanti- 
ties and when cooked fairly rapidly. Soft, juicy fruits, 

63 



CANNING, PRESEEVING AND riOKLING. 

however, should be dropped into thick boiling syrup 
and allowed to simmer gently until cooked through, 
but not long- enough to break them. Watermelon and 
fig preserves require long, gentle cooking in the syrup 
after having been parboiled in water. 

In the case of thin-skinned juicy fruits that are liable 
to break in long cooking, a method commonly used is 
to pour the boiling syrup over them for three succes- 
sive days, allowing them to stand in the syrup. The 
syrup on the second and third mornings is poured off, 
re-heated, and poured over the fruit. This method, 
however, cannot absolutely be relied upon, as fruit is 
apt to ferment. 

In preserving fruit, only the best quality sugar 
should be used. The addition of dried ginger root or 
cinnamon bark is agreeable, while a little lemon juice 
or tartaric or citric acid helps to counteract the ten- 
dency of crystallisation. 

The best saucepans to use are porcelain-lined or 
enamelled ones — round enamelled basins will be found 
to be excellent for preserving purposes. For stirring 
use a wooden or enamel spoon. 

After fruit has been filled into the jars, a round piece 
of white parchment paper dipped into brandy or alco- 
hol is often placed on top in order to prevent any 
germs or moulds, which may have settled on top, from 
developing. Preserves should be filled into sterilised, 
dry jars (see Sterilisation), and stored in a cool, dry 
place. 

wSometimes blue vitriol or copper sulphate is added 
to preserves to make the fruit retain its green colour. 
This practice is to be strongly discouraged, as blue 

64 



CANNING, PRESERVING AND PICKLING. 

vitriol is a deadly poison, and, although it may not 
prove injurious at the time of eating, the effect is bound 
to be harmful in time. 

PRESERVED MANGOES. 

Use green mangoes. Chop them through length- 
wise, then peel thinly. Make a syrup of sugar and 
water, allowing one pound of sugar to every pound of 
fruit, and a pint of water to every pound of sugar. 
When syrup boils, drop in the fruit and boil until 
mangoes are clear and transparent. Then fill into 
dry, sterilised jars and seal tightly. 

APRICOT PRESERVE. 

Select firm, ripe apricots, wipe them carefully with 
a cloth, divide them and take out the stones, or leave 
them whole. Steep overnight in a solution of lime and 
salt water, using one tablespoonful lime and two table- 
spoonfuls salt to every six pints of water. Allow 
one pound of sugar to every pound of fruit. Make 
a thick syrup of sugar and water, using equal propor- 
tions, put in the apricots rinsed in fresh water, and 
then allowed to dry slightly in the sun, and cook fairly 
rapidly until clear and transparent. Then fill into 
jars, adjust rubbers, and screw down lids tightly. 

GREEN APRICOT PRESERVE. 

Wipe apricots with a cloth, prick them with a darn- 
ing--needle or fork, and lay in a basin of cold water, to 
which salt has been added, using about two table- 
spoonfuls salt to three quarts of water. Leave them 
overnight, then drain and rinse in fresh water and 

65 



CANNING, PRESERVING AND PICKLING. 

cook for about 10 minutes in fresh water. Make a 
heavy syrup of equal quantities sugar and water, 
allowing a pound of sugar to every pound of fruit. 
Drain the fruit from the water, then add apricots to 
the boiling syrup and cook for about an hour or until 
the fruit is nice and clear. Then fill into dry, steri- 
lised jars, and seal tightly. 

CITRON PRESERVE. 

Follow the directions for Pompelmoes Preserve, leav- 
ing in fresh water for seven to eight days. 



PRESERVED CUCUMBER. 

Three large cucumbers, sugar, water, lemons, whole 
ginger. Wash the cucumbers, put them into a strong 
brine, cover, and set aside for five days. Drain and 
wash in cold water and put them into a saucepan, 
cover with salted water, put on the lid and allow to 
stand over a slow fire until the cucumbers are nice and 
green, then remove from the fire and leave until cold. 
Quarter each cucumber, remove all the pulp and seeds, 
and allow the pieces to stand in a pan of" cold water 
for two days, changing the water twice a day. To 
every pound of cucumber allow one pound of sugar, 
two cupfuls of water, and the thinly pared rind of one 
lemon and two or three pieces of slightly bruised whole 
ginger. Boil the sugar, water, ginger, and lemon 
rind together for 10 minutes, then put in the pieces 
of cucumber, allowing them to remain for two weeks. 
Every two or three days pour oif the syrup and re-boil 
it, each time adding a little more sugar, so that at the 
last a thick, strong syrup is obtained. Be careful 
always to have the syrup quite cold before pouring it 

66 



CANNING, PRESERVING AND PIOKLING. 

ag-ain over the pieces of cucumber. At the end of the 
two weeks put the cucumbers and syrup into sterilised 
jars and cover. 

GREEN FIG PRESERVE. 

Select firm, well swollen-out figs, make an incision 
on the top of each with a sharp knife in the form of 
a cross, and steep them overnig-ht in brine, using 2 
tablespoons of salt to every 6 pints of \yater. Next 
day rinse thoroughly in fresH water and boil for half 
an hour or more until quite tender, then drain from 
the water. Make a syrup of sugar and water, using 
the water in which figs have been boiled, and allow the 
same weight of sugar as fruit, and 3 cups water to 
every cup of sugar. Put figs into the boiling syrup, 
together with a piece of stick cinnamon, and allow to 
cook fairly rapidly for a couple of hours, or until the 
fruit looks clear and transparent. 

If liked, figs may be pared thinly. Another way 
is to make a solution of boiling water and washing 
soda, in the proportion of ^ taplespoon soda to about 
2 quarts of water, to which add J tablespoon salt. 
Boil the figs in that until tender, then drain off the 
water, and cook in syrup as above. 

RIPE FIG PRESERVE.— I. 

Peel figs thinly, then leave overnight in a salt water 
solution, using one tablespoonful to about three pints 
of water. Next day rinse well in clear water, and 
prick with a darning-needle, then drop into a thick 
boiling syrup, m.ade of sugar and water, allowing four 
pounds of sugar to every five pounds of fruit, and one 
cup of water to every cup of sugar. Cook until figs 

67 



CANNING, PRESERVING AND PICKLING. 

look clear and transparent. Instead of salt water, 
figs may be steeped for one hour in limewater, using 
1 tablespoon lime to 6 pints water. 

RIPE FIG PRESERVE.— II. 

Peel off the skin, then put in the sun where there is 
no dust flying about, and leave until slightly dry. Then 
drop into a thick boiling syrup, using the same pro- 
portions as in the preceding recipe. 

PRESERVED GREEN GINGER. 

Pour boiling water on to ginger and allow to steep 
for a fortnight, changing the water every morning and 
evening. Then boil in two lots of fresh water until 
tender, remove the outer skin by rubbing or scraping 
it off with a sharp knife. Make a heavy syrup of 
equal parts of sugar and water, then cook the ginger 
in it until clear and transparent. Pour into sterilised 
dry jars, adjust the rubber rings and lids and seal 
tightly. 

Another way is to cook the ginger in the syrup 
for 2 or 3 hours the first day, then put aside and repeat 
the next three or four days. 

GOOSEBERRY PRESERVE. 

Prick the berries with a needle, weigh, and allow the 
same amount of sugar. Then cook the gooseberries 
in very little water until tender, drain carefully, and 
strain the water, to which add the sugar, allowing 1 
cup of water to every 3 cups of sugar. Cook the 
berries in this heavy syrup until clear and transparent, 
then pour into dry sterilised jars, adjust the rubber 
rings and lids, and seal tightly. 

68 



CANNING, PRF.,SEP-VmG AND PICKLING. 

GREENGAGE PRESERVE. 

Place the fruit in a wire basket or a piece of butter- 
muslin and immerse in boiling- water. When the 
skins loosen remove them from the water and peel 
them. Weigh the fruit and allow one pound of sugar 
for every pound of fruit. Place the fruit in alternate 
layers with the sugar in a basin and allow to stand 
until the following morning. Next morning draw off 
the juice which has formed, boil it, and remove all the 
scum that rises. When syrup is quite clear, add the 
fruit and cook gently for about half an hour, or until 
fruit is clear and tender. Remove the fruit and boil 
the syrup until it is as thick as desired, return the fruit 
to the syrup, bring again to boiling point, then fill 
into dry, sterilised jars. 

GREEN GRENADILLA PRESERVE. 

Peel the fruit thinly, then prick with a darning 
needle and leave in slightly salted water for 24 hours, 
after which leave in fresh water for 3 days, changing 
the water each day. Put on the fire and bring to 
boiling point, then drain and put into fresh boiling 
water. Cook until tender, then remove and add to 
boiling syrup, made of equal parts of sugar and water, 
allowing a pound of sugar to a pound of fruit. 

LEMON PRESERVE. 

Follow the same directions as for Orange Preserve. 

NAARTJE PRESERVE. 

Take small firm naartjes, then grate or peel very 
thinly. Make four incisions in the sides, and place 
in fresh water for three days and nights, changing the 

69 



CANNING, PEESERVING AND PICKLING. 

water twice daily. Boil in fresh water until quite 
tender, then drain. Make a syrup of two parts of 
water to one of syrup, allowing the same amount of 
sugar as fruit ; add the fruit to the boiling syrup and 
cook for several hours until clear and transparent. 
Put into dry sterile jars, adjust the rubbers and lids, 
and seal tightly. 

Another way is to cook the naartjes the first day 
for one or two hours in the syrup, then to put aside 
until the next day and cook again for an hour or so, 
the same process to be repeated the third day. 

ORANGE PRESERVE.— I. 

Peel off the yellow rind thinly, rub with salt, and 
leave for half an hour. Then pour boiling water over, 
and when cold make a few incisions in each orange and 
press out the seeds. Put into fresh water and leave 
overnight. Next day cook for about 15 minutes, re- 
move from water and put into boiling syrup, using 
the same weight as fruit, and two cups of water to 
every cup of sugar. Cook for about 3 or 4 hours until 
fruit is clear and syrup thick. Oranges may be cut 
in half if desired. 

ORANGE PRESERVE.— II. 

Grate the rind of the oranges and lay the fruit in 
cold water for three days and nights, changing the 
water each day. Make four incisions in the side, and 
gently press out the pips. Put oranges into boiling 
water and cook until tender. Make a syrup of sugar 
and water, allowing the same amount of sugar as fruit, 
and two cups of water to every cup of sugar. Put 
the oranges into the syrup after they have been drained 

70 



CANNING, PRESERVING AND PICKLING 

from the water and cook gently for 3 or 4 hours or 
until they are quite clear and transparent. Fill into 
the jars, and, when cold, j^ut on covers securely. 

SLICED ORANGE PRESERVE. 

Take Navel Oranges and cut into rounds half an 
inch thick, cover with water, and allow to stand until 
next day, then cook until tender. Lift the slices 
gently out of the water without breaking, strain the 
water and make a heavy syrup by adding the same 
amount of sugar, then cook the slices in the syrup 
until clear and transparent. Put into dry sterile jars, 
adjust the rubbers and lids, and seal tightly. 

PRESERVED WHOLE PEACHES. 

Peel very thinly some " Clingstone " peaches, prick 
slightly with a darning-needle, and leave for a few 
hours in a salt water solution, using one tablespoonful 
salt to every three quarts (or six pints) of water. Then 
rinse the peaches in fresh water. Allow six pounds 
of sugar to every five pounds of fruit, put into preserv- 
ing pan, the bottom of which has been rubbed with 
a little butter, alternate layers of fruit and sugar, then 
pour about H cups of water over. Bring gently to 
the boil, and cook rather quickly for an hour, then let 
it simmer very gently until the syrup is thicTc and the 
fruit transparent. While fruit is cooling, a little 
bruised ginger tied in a muslin bag may be added for 
flavouring. 

PEACH PRESERVE. 

Peel the peaches thinly, cut in halves, and remove 
the stones. For every ten pounds peaches allow eight 
pounds sugar. Put the fruit into the preserving pan 

71 



CANNING, PRESERVING AND PIOKLING. 

oiled with a little butter, cover with sugar, and con- 
tinue in layers until all the fruit and sugar have been 
used. Let stand overnight, and the following morn- 
ing bring to boil very gently, and cook until the 
peaches are tender and syrup thick, then put into dry, 
sterilised jars, and when cold screw down lids tightly. 
For flaA^ouring, a little bruised ginger tied in a muslin 
bag may be added while preserves are cooking, or a 
few cracked peach kernels. 

POMPELMOES PRESERVE. 

Peel fruit thinly, rub with salt, and leave for half 
an hour, then pour boiling water over. When cold 
make incisions in the sides and press out the seeds. 
Put into fresh water, and leave for at least five to 
seven days, changing the water twice a day, and 
squeezing each time. Then cook as Orange Preserve. 

QUINCE PRESERVE. 

Pare and core the quinces, then cut them into halves 
or quarters. After paring, drop at once into cold 
water into which a little lemon juice has been squeezed, 
which will prevent them from discolouring, or, in the 
absence of lemons use salt water. Cook the quinces 
slowly in sufficient boiling water to cover them until 
they are tender enough to be pierced with a reed. 
Then drain off the water, and add the peel, cores, and 
pips to the water. Let boil together slowly for half 
an hour, then strain through a double thickness butter- 
muslin, and for every cup of liquid allow one cup of 
sugar. If to be clarified, use the white and shell of 
an egg and follow directions for "Clarifying- Syrup." 
Bring syrup to the boil, add the quinces, and cook 

72 



CANNING, PRESERVINiG AND PICKLING. 

g-ently until the fruit is thoroughly preserved. Fill 
into dry, sterilised jars, and screw the lids down 
tig-htly. 

STRAWBERRY PRESERVE. 

Use equal weights of sugar and strawberries. Pick 
over, wash, drain, and hull the strawberries. Make 
a thick syrup, allowing 1 cup to every 3 cups sugar, 
add the strawberries and cook 10 to 15 minutes. 

TOMATO PRESERVE. 

Use small, firm, yellow or red tomatoes, and allow 
one pound sugar to every pound of fruit ; prick them 
with a darning-needle, and then steep them for 15 or 
20 minutes in a solution of salt water, using a table- 
spo-^lful of salt to every three quarts (or six pints) of 
cold water, or lime-water, allowing 1 teaspoon lime to 
that amount of water. Rinse the fruit in fresh water, 
and drain thoroughly. Rub the bottom of preserving 
pan with a little butter, pour in about half a cup of' 
water, then put in a layer of fruit and cover with 
sugar. Continue until all the fruit and sugar have 
been used. Bring slowly to the boil until sugar is 
thoroughly dissolved, then cook fairly rapidly for about 
two hours, or until fruit is transparent. During the 
cooking add a few pieces of bruised ginger tied in a 
piece of muslin. A little lemon juice may also be 
added. 

WATERMELON PRESERVE. 

Take the peel of a ripe watermelon. Peel off the 
green outer rind and remove most of the pink portion 
of the fruit on the inside. Prick each piece thoroughly 

73 



CANNING, PRESERVING AND PICKLING. 

with a fork, then cut into the desired shapes. Steep 
the rind for 12 hours in a solution of lime-water, using 
one tablespoonful of lime to every three quarts (or six 
pints) of cold water. Then rinse the peel thoroughly 
in fresh water, drain, and boil in water gently for 
about half an hour. In the meantime dissolve the 
sugar in boiling water, allowing six pounds of sugar 
to every five pounds of peel and three cups of water 
to every cup of sugar. Add the peel drained from the 
water and cook gently until the peel is clear and trans- 
parent. While fruit is cooking two ounces bruised 
wlfole ginger or stick cinnamon, tied up in a muslin 
bag, may be added for flavouring. 

KAFFIR WATERMELON PRESERVE. 

Treat the same way as Watermelon Preserve, ex- 
cepting that after being removed from lime-water and 
thoroughly rinsed in several waters, the peel should 
not be parboiled but dropped straight away into boiling 
syrup and allowed to cook gently until clear and trans- 
parent. If liked a small piece of alum the size of a 
large pea may be added to give it the desired crisp- 
ness. 

PRESERVING FRUIT WITHOUT HEAT. 

The following method is suitable for strawberries or 
peaches. Prepare the fruit, and pack into sterilised 
jars as tightly as possible, without crushing it. When 
jars are about half full, fill up all the crevices with 
sugar, then fill the jars to the tops with fruit and add 
all the sugar that can be shaken into them. Put on 
the rubbers and screw on lids tightly, then bury the 
jars in the ground. The earth should be three inches 
above the tops of the jars. Allow to remain three 
months in the ground before using. 

74 



Chapter VI. 



Jams, Marmalade, and Fruit Honeys ; 
Fruit Pulp and Puree, 

The term " jam " is generally applied to fruit cut 
up in small pieces or mashed into a pulp, cooked with 
from three-quarters to its whole weight of sugar. Jam 
made from equal weights of fruit and sugar is always 
more reliable as far as the keeping quality is con- 
cerned, than that made from a smaller proportion of 
sugar. " Marmalade," in this country, usually signi- 
fies citrus fruits cut up into thin shreds. In America 
the term " marmalade " is applied to any kind of fruit 
treated in the same way as " jam," excepting that 
the fruit is rubbed through a sieve in order to remove 
the seeds. 

In making jam it is a good plan to rub the bottom 
of the preserving pan with a little oil or butter, which 
will prevent fruit from burning ; while it has also been 
found that if a little butter, say a tablespoonful, is 
added to jam while cooking, mould is prevented. Jams 
and marmalade will be found to be much better in 
quality if fruit is allowed to simmer gently until quite 
tender before adding the sugar. This is especially 
important in the making of jam from hard fruits, such 
as the quince, and also citrus marmalades. The latter 
should cook for at least 3 to 4 hours before the sugar 
is added, as the peel is exceedingly tttugh, and the 
sugar will tend to harden it. 

75 



CANNING, PRESERVING AND PIOKLING. 

If jam is boiled for too short a time, it will neither 
set firmly nor keep well, while if, on the contrary, it is 
cooked too long-, it will become sticky. 

All scum should be removed as it rises. When no 
more scum appears, put a drop or two of jam on a 
cold plate, and if at the end of a minute or two It has 
become too stiff to flow freely, it is cooked enough. 

BOTTLING OF JAM. 

The jars into which jam is filled should be perfectly 
dry, and if any drops arq spilt on the edges they should 
be wiped ofi^ at once with a cloth dipped in hot water 
and well wrung out. 

The jam can either be covered whilst hailing hot 
or left until iierfectly cold. The former method is to 
be preferred, as it is more reliable, but the bottles 
should either be left upside down, or a piece of parch- 
ment paper placed on top, otherwise the condensed 
steam dropping on to the top of the jam will produce 
mould. A common practice, too, is to put a circular 
piece of white paper dipped in brandy on top. 

ro SIERILISE JARS. 

After having been thoroughly washed and cleaned, 
place in a moderately hot oven, resting them on sheets 
of newspaper. If oven is very hot place newspaper 
over tops of jars, or leave the door open. 

METHODS OF SEALING ORDINARY BOTTLES. 

In botthng jam it is not necessary to use the same 
amount of care in having the jars absolutely air-tight, 
as it is in canning fruit or vegetables, as such a high 

76 



CA.NNINO, PRESERVING AND PICKLING. 

percentage of sugar is used that the sugar acts as a 
preservative, and provided the jam is cooked suffi- 
ciently and stored in a dry, cool place, there ought to 
3e no trouble with mould or fermentation. It is there- 
fore useful to know how to make use of ordinary 
bottles, especially in these days when the cost of 
vacuum jars is very high, and the following, taken 
from a Bulletin on " Fruit and Vegetable Bottling " 
by Vincent and Gcorgiana Banks, published in Eng- 
land, will prove valuable : — 

MUTTON FAT FOR SEALING. 

"Clarified mutton fat is a very old-fashioned material 
for sealing, and is quite good if carefully done, but if 
the bottle is shaken during the cooling, it does not 
stick to the glass, and when cold the juice will be seen 
oozing up round the edge. Some complain that the 
fat occasionally mixes with the fruit ; this can be got 
over by cutting paper to fit inside the neck of the 
bottle, and dipping the paper in the melted fat with a 
pair of scissors, and laying it directly on top of the 
water. Dipping it in the hot fat makes the paper 
waterproof and sterilises it at the same time. After 
the paper has been put in, pour fat on top of it to 
about f to 1 inch thick, and stand it aside until next 
day. Only do one bottle at a time, and do it as 
quickly as possible. Do not pour the fat on if fumes 
are rising from it, as it is then too hot and will splutter. 
If a speck of juice shows through the next day, gently 
scrape it and pour another thin layer over the top ; this 
usually puts things right. Tie down with ordinary 
paper to keep the dust away, and store. 

SALAD OIL FOR SEALING. 

Another inward seal is salad oil. Make it just hot 
and pour it about f of an inch, and tie over with paper 

77 



CANNING, PRESERVING AND PICKLING. 

to prevent its spilling. To remove the oil befoife 
using the fruit, get a basin and give the bottle a shaitp 
twist, when nearly all the oil will fall into the basin 
and can Be saved. To get the few remaining dro|)s 
of oil away a piece of cotton wool will absorb it 
reacfily. 

CORKS FOR SEALING. ' 

Corks are the next inward seal. Put them into the 
bottles with some sort of greaseproof paper unider 
them. They should be well scalded first, and then 
driven firmly in. Trim away any roughness or paper 
from the top, and paint over with — or better still dip 
into — some melted bottle wax, paraffin wax, or resin, 
so as to close up all pores and fill in the junction be- 
tween the cork and bottle's neck. 

BLADDER FOR SEALING. 

'Passing now to the outward seals, the first place 
must be given to the old-fashioned bladder. It is quite 
waterproof, and consequently the bottles may be moved 
about freely if necessary. Cut the bladder to the re- 
quired size and soak it in cold or tepid water, wipe 
it and stretch it tightly over the bottles, and tie it 
down very tightly. 

VEGETABLE PARCHMENT FOR SEALING. 
There is also vegetable parchment, but the best is 
not nearly so good now as it was a few years ago, so 
we have to give it help. First damp and wipe the 
parchment ciry — this makes it soft and pHable. Then 
tie it very tightly over the bottle, and to strengthen the 
parchment and fill up the pores, either gum it all over 
and all round, brushing it over with starch or flour 
and water paste, or white of egg, or ordinary painters 
varnish, in fact, anything that will close up the pores 
and strengthen the parchment. 

78 



CANNING, PRESERVING AND PICKJ.TNG. 

PAPER FOR SEALING. 

Ordinary paper may be used, but it should not be 
too thick. Paper from a writing- pad is quite good, 
bat three layers of it are necessary ; cut two pieces to 
come well down round the neck and one just to cover 
the top. Now make some flour and water paste, or 
m.x some starch fairly thick, or get a bottle of gum, 
and press the first pieces of paper on to the bottle so 
as to ^et the size ; then paint it all over, except the 
centre, with some of the seal stuffs mentioned, and 
press firmly round the neck of the bottle. Then take 
the small piece of paper and paste that all over and 
press it over the top. Lastly, paste the third piece 
over and press firmly over all, and paste the outside 
of the paper to finish off. This may read rather a 
long- process, but it is not so really. The details have 
been g-iven purposely, as when once you have acquired 
the habit you can almost go about it blindfold. An- 
other way is to mix a little paste with flour and cold 
water to the consistency of thick cream, brush it evenly 
over, and use the three layers of paper, putting each 
one on separately. 

RESIN, TALLOW AND WAX FOR SEALING. 

Another excellent way is to get 1 lb. of resin, 2 ozs. 
tallow, 2ozs. beeswax, and melt them all together. 
Then get some stout cloth or linen and cut it to the 
required size and paint the mixture freely on ; it will 
set quite hard. A large number may be done at one 
time and stored away, ready for use at any time. All 
that is required is to place one over the bottle as soon 
as it is taken out of the pan or oven, when the heat 
from the bottle will soften the mixture. Press the 
seal firmly round the bottle, tie round, and it will set 
and stick quite fast. This method has the great ad- 

79 



CANNING, PRESERVING AND PIOICLING. 

vantage over all the other seals that it can be preparec 
beforehand. Should a drop of the resin fall into thi 
water it sets and floats on the top and does not mattei 
but this may be avoided, by cutting a small piece <ji 
paper and laying it across the bottle before pressii 
the seal on. A good way to melt the resin, talloA 
and beeswax together is to put them into a jar, a^d 
the jar into a pan of water before putting it on Ipe 
fire. 

APRICOT JAM. 

Wipe the apricots with a damp cloth, then divide 
in halves. Weigh and allow the same weight of 
sugar. Put the fruit into the preserving pan (aibi,cr 
enamel dish will be found to be excellent for jam and 
preserves), cover with the sugar and leave overnight. 
Next day put on a slow fire, and with a fish-slicer 
gradually keep turning the fruit over and over until 
all the sugar has been melted, then cook rapidly for 
about 30 to 40 minutes, or until jam is clear and 
transparent. Pour into dr}', sterilised jars. A few 
kernels added to the jam will improve the flavour. 

Note. — If apricots are washed without drying thor- 
oughly, the jam will be thin and will ferment readily. 

It is not necessary to leave apricots overnight, and 
if liked may be cooked straight away. 

BANANA JAM. 
12 large bananas, 4 oranges, 2 lemons, sugar. Peel 
the bananas, which should not be too ripe, then cut 
into round slices. To each pound of bananas add 
fib. sugar, the strained juice and pulp of the oranges 
and lemons. Cook fairly rapidly until done, when the 
jam will be clear and transparent. 

BLACKBERRY JAM. 
Follow the same directions as for strawberry jam, 

80 



CANNING, PRESERVlNiG AND PICKLING. 

CARROT JAM. 

Wash and scrape 21b. of carrots, then cut them into 
dice or thin strips. Put into a saucepan with just 
enough water to prevent from burning", and cook until 
lender, then add 3 lemons cut into thin slices, and 21b. 
sugar. Cook together for three-quarters of an hour, 
then pour into dry sterilised jars. 

CAPE GOOSEBERRY JAM. 

Free gooseberries from hull and stem and put into 
preserving pan with a little water, just enough to pre- 
vent them from burning. Simmer for about half an 
hour, then add sugar, allowing one pound of sugar 
to every pound of fruit. Cook until the jam jellies 
and is a nice golden colour. 

GREEN FIG JAM. 

Cook figs in water until tender, then drain and put 
through a mincing machine. Weigh, and to every 
pound of fruit add one pound of sugar. Cook fairly 
rapidly for about an hour or until jam is clear and 
transparent. If liked bruised ginger may be added. 
The jam must be stirred frequently during cooking, as 
it is very apt to burn. 

RIPE FIG JAM. 

Put figs through a mincing machine, weigh, and to 
each pound of fruit add Jib. of sugar, then treat the 
same way as " Green Fig Jam." 

GRAPE HONEY. 

Stem and wash 81b. grapes, then drain them and put 
them into a preserving pan with two cupfuls of water. 

81 



CANNING, PRESERVING AND PICKLING. 

Cook until soft, rub throug-h a sieve, or force through 
a fruit press and add an equal amount of sugar to 
the pulp. Boil hard for about 25 minutes, or until 
when tested in a saucer it will form a jelly, then pour 
into dry sterile jars. 

This is a useful recipe for utilising grapes spoilt by 
hail. Green grapes may be used as weU, giving a 
nice tart flavour, which is very agreeable when served 
with sweet puddings. 




Jam-Making and Preserving. 
82 



CANNING, PRESERVING AND PICKLING. 

GRAPE JAM.— I. 

Hanepot grapes are the best. Rinse the grapes in 
cold water, after having been removed from the stems, 
drain, then weigh, and to every pound of grapes add 
fib. sugar. Cover the grapes with the sugar and 
leave until next day, then put on a slow fire, and keep 
on stirring- until all the sugar grains have been dis- 
solved. Cook fairly rapidly until jam is thick and 
clear. 

To remove the seeds, the best way is to halve the 
grape, after being washed, and then to take them out. 

GRAPE JAM.— II. 
Weigh the grapes, after having removed them from 
the stems, and allow three-quarters of a pound 
of sugar to every pound of fruit. Rinse the 
grapes in cold water, then add just enough water to 
prevent them burning, and cook for about 10 or 15 
mnutes, until the seeds come out easily. Skim out 
the seeds carefully, or rub through a sieve that is fine 
enough to hold back the seeds. Put the water, skins, 
and pulp into the preserving pan and heat slowly to 
boiling point. Skim the fruit, then add the sugar, 
and let boil for fifteen minutes. 

GREENGAGE JAM. 

Cook the same way as Plum Jam. The fruit is best 
when still on the green side. 

GUAVA JAM. 
Peel the fruit, cut into pieces, and cook in a very 
little water until tender. Rub through a sieve, then 
add the same amount of sugar as pulp, and cook 
rapidly for about 20 to 30 minutes, or until it jellies 
when tested in a saucer. 



83 



CANNING, PREbERVING AND PICKLING. 
MUSK-MELON OR SPANISH MELON JAM. 

To every 10 pounds melon allow five pounds sugar, 
seven or eight lemons, and bruised ginger. Peel off 
the outside rind, then cut the melon into dice, or put 
through a mincing machine, and cover it with the 
sugar. Leave overnight, and the next day put it 
on the fire and bring it gradually to the boil. Peel 
the lemons very thinly, and cut the peel into fine shreds, 
add to the melon, together with the juice of lemons. 
Cook until the melon is clear and the syrup begins 
to thicken. The melon should be a ripe one. (Kaffir 
or ordinary water-melon can be used the same way). 

MULBERRY JAM. 

Follow the directions for Strawberry Jam, using 
equal weights of sugar and fruit. 

PEACH HONEY. 

Pare, stone, and weigh the peaches, and to every 
four pounds of fruit allow one pound of sugar and 
one lemon. Place the fruit in the preserving pan and 
heat very slowly, without adding any water. When' 
it is quite soft press the peaches through a fine sieve, 
return the pulp to the fire, add the sugar, and boil for 
about 20 minutes. Just before removing from the fire 
add the lemon juice. 

PEACH JAM. 

Use " Clingstone " peaches — the common yellow 
peach is the nicest for flavour. Peel and cut into chips 
or thin slices, then put into preserving pan with just 

84 



CANNING, PRESERVING AND PICKLING. 

enough water to prevent from burning- — about one cup- 
ful, and allow to simmer very gently until soft and 
tender. Then add sugar, allowing three-quarters of 
a pound of sugar to every pound of fruit. Cook 
rapidly until jam is thick and clear. A pinch of salt 
will be found to improve the flavour. Pour into hot 
sterilised jars, and cover tightly. If peaches are very 
sweet, 6 lbs. of sugar may be used to every lo lbs. 
fruit. 

PINEAPPLE JAM. 

Pare and remove the eyes from the pineapple, then 
grate them or put through a mincing machine. Allow 
two-thirds its weight of sugar. Cook the pineapple 
until clear, then add the juice of a lemon for each 
pound of fruit, and the sugar. Cook rather quickly 
until the jam is transparent and a nice golden colour. 

PINEAPPLE AND VEGETABLE MARROW JAM. 

One pineapple, six pounds vegetable marrow, A^ 
pounds of sugar, salt. Peel the vegetable marrow 
and cut into two-inch squares, then leave overnight in 
salt water, allowing one tablespoonful salt to six pints 
of water. Next morning, drain and dry them, put 
in a preserving pan, together with the sugar and pine- 
apple, which has been peeled and the eyes removed, 
then cut into small squares or grate it. Cook until 
clear, which will take about two hours. Pour into 
dry, sterilised jars, and when cold seal tightly. 

PLUM JAM. 

Cut the fruit off the pips, weigh and put into the 
preserving pan. Add the same weight of sugar and 
put over the fruit, then leave until the next day, and 

85 



CANNING, PRESERVING AND PICKLING. 

cook fairly rapidly, after the sugar has been dissolved, 
for about 40 minutes, or until when tested in a saucer 
the jam will set. 

QUINCE BUTTER. 

Take ripe quinces, rub off the down and clean thor- 
oughly, cut in quarters and remove the cores. Put 
them into a casserole dish, and add just enough water 
to barely cover them, then put on the lid and cook in 
the oven until quite tender. If preferred they may 
be cooked gently in a saucepan until soft, then rub 
through a sieve and weigh the pulp. Add lib. sugar 
to each pound of pulp, and heat gently until the sugar 
is thoroughly dissolved, stirring all the time to pre- 
vent the mixture from burning. Cook for about an 
hour. 

QUINCE CHIPS. 

Pare, quarter, and core ripe quinces, cut each quar- 
ter into small chips, weigh, and to each pound of fruit 
allow one pound of sugar. Put the fruit into a pre- 
serving pan, cover with boiling water, and boil quickly 
until tender, then drain. Return the quince chips to 
the preserving pan, add the sugar and one cupful of 
the water in which the quinces were boiled. Cook 
until a nice rich, red colour and transparent, then put 
into dry, sterilised jars (see Sterilisation), and when 
cold seal tightly. 

QUINCE HONEY. 

Pare and grate five large quinces, removing the 
core, or put through a mincing machine. To one pint 
boiling water add five pounds sugar. Stir over the 

86 



CAJNINING, PRESERVING AND PICKLING. 

fire until sugar is dissolved, then add quinces, and 
cook about twenty minutes. Turn into glasses, and 
when cold screw on the covers tightly. It should be 
about the colour and consistency of honey. Other 
fruits may be used the same way. 

QUINCE JAM. 

Pare and core quinces, then cut into thin slices, or 
put through a mincing machine. Put into a preserv- 
ing pan with just enough water to prevent the 
fruit from burning, and allow it to cook gently until 
tender. Add the sugar, allowing an equal weight of 
sugar to fruit. Preserve fairly quickly until jam is 
clear and transparent. 

RHUBARB AND FIG JAM. 

One pound dried figs, four pounds rhubarb, three 
pounds sugar, one lemon, one ounce almonds. Wash 
and peel the rhubarb, then cut into one-inch pieces and 
cook for 15 minutes with just enough water to prevent 
it from burning. In the meantime allow the figs to 
soak in cold water, then chop up finely, or put through 
a food chopper, together with the almonds. Ao 
these to the rhubg^rb, together wrth the strained juice 
of the lemon, and cook for about 45 to 60 minutes, 
then fill into hot, sterilised jars (see Sterilisation), and 
when cold seal tightly. 

Another Method.— VJ?Lsh. and peel the rhubarb, then 
cut into one-inch pieces, and put in a basin and cover 
with sugar. Allow to stand overnight, and the next 
morning add chopped up figs and almonds, also 
strained lemon juice, and simmer gently for about 45 
to 60 minutes. 



87 



CANNING, PRESERVING AND PICKLING. 

RHUBARB AND PRUNE JAM. 

Four pounds rhubarb, two pounds prunes, two 
lemons, four pounds sugar. Wash the prunes, then 
soak them overnig-ht in sufficient cold water to cover. 
Wash and peel the rhubarb, then cut into small pieces, 
cover with the sugar, and let stand overnight. Next 
morning put rhubarb on the fire, together with prunes 
and the water in which they have been soaked, and 
lemons cut into quarters. Allow to simmer for one 
hour, then remove the lemons and fill into hot, steri- 
lised jars. When cold seal tightly. 



STRAWBERRY JAM.— I. 

Choose firm, ripe strawberries, allowing three-quar- 
ters of a pound of sugar to every pound of fruit. Re- 
move the stalks from strawberries, put the fruit to- 
gether with sugar in preserving pan, and leave over- 
night. Next day, put over a slow fire and stir con- 
stantly until all the sugar grains have been dissolved, 
then cook briskly for about an hour, until syrup is 
thick. 



STRAWBERRY JAM.— II. 

Remove the stems from strawberries, place them in 
a colander and wash thoroughly in cold water. Then 
put them into the preserving pan with alternate layers 
of sugar, using equal weights. Leave overnight and 
the next morning, when strawberries have risen to the 
top of liquid, remove the fruit carefully with a scoop 
or ladle, then boil the liquid to a thick syrup, add the 
strawberies, and cook gently for 15 minutes. 

88 



CANNING, PRESERVING AND PICKLING. 

VEGETABLE MARROW JAM. 

Three pounds vegetable marrow, three pounds sugar, 
one ounce ground ginger, two lemons. Peel the vege- 
table marrow, remove the pips, and cut into pieces 
about two inches long or into chips. Put into a 
preserving pan, add the strained juice of the lemon 
and the lemon rinds cut very thin, the sugar and the 
ginger, which should be tied in a piece of muslin. 
Boil until clear, which will take about an hour. Pour 
ihto sterilised jars, and when cold seal tightly. 



MARMALADES. 

Points to Rememher in making Marmalade: — 

1. The white membrane of the Sweet Orange does 
not cook transparent, and therefore if a clear marma- 
lade is desired the yellow rind should be peeled off 
thinly and the white membrane discarded. 

2. The pips and white membrane contain a lot of 
jellying substance called "pectin," hence the reason 
for soaking beforehand, before discarding them, in 
order to extract that jellying property. 

3. The white membrane of the Seville or Bitter 
Orange, Shadock, Grape Fruit, and Pompelmoes cooks 
clear and transparent, so need not be removed. 

4. It is important in making Marmalade of any kind 
to cook the fruit and water for at least 3 to 4 hour^ 
before adding the sugar, otherwise the rind will be 
tough and hard, and no amount of cooking will soften 
it. 



89 



CANNING, PRESERVING AND PICKLING. 



ORANGE MARMALADE.— I. 

To one pint of finely-sliced oranges add two pints 
cold water and let it stand overnight. Cover the seeds, 
core, and all tough membrane or fibre with some of 
the water in a separate bowl. In the morning strain 
the liquid off the seeds into the bowl containing 
oranges, boil an hour, and let stand again until the fol- 
lowing day. Put oranges on the fire and cook gently 
until tender, which will take several hours, then weigh 
and add sugar, allowing pound for pound, stir until 
dissolved, and boil one hour, or until marmalade, 
when tested in a saucer, forms a jelly. Put into jars, 
and when cook, screw on covers tightly. 



ORANGE MARMALADE.— II. 

Peel off the yellow rind of oranges very thinly, with 
as little of the white membrane as possible, and cut 
up into fine match-like strips. In a separate bowl 
put all the seeds and white membrane, and with the 
yellow rind put the cut up pulp of fruit. Weigh the 
fruit, and to every pound add a pint or two cups of 
water ; cover also the seeds and membrane with water. 
Leave overnight, and the next day boil up contents of 
both bowls separately, then strain the water from the 
seeds and membrane into the fruit and water, and 
again leave iintil the next day. Measure, and to 
every cup allow a cup of sugar. Put fruit and water 
into a preserving pan and cook gently for three or four 
hours, or until the rind is quite tender, then add the 
sugar and cook fairly rapidly for about an hour and a 
half, or until marmalade, when tested in a saucer, 

90 



CAI^NING, PRESERVlNa AND PICIvLING. 

forms a jelly. One or two lemons cut up finely and 
added to the oranges will greatly add to the flavour. 



SEVILLE OR BITTER ORANGE MARMA- 
LADE.— I. 

Slice the fruit very finely, either by hand or through 
a machine. Put the pips in a separate basin and cover 
with I- pint water. Weigh fruit and allow 3 pmts 
water to lib. fruit. Leave overnight, and next day 
boil till tender, adding water strained from the 
pips. Boil till the white pith is quite trans- 
parent and tender enough to pierce with a match 
or head of a pin. Stand overnight. Weigh the pulp, 
take an equal quantity of sugar, and boil together till 
it jellies (about f hour), skimming and stirring from 
time to time. 



SEVILLE OR BITTER ORANGE MARMA- 
LADE.— II. 

Six bitter oranges, two sweet oranges, two lemons, 
six pints (12 cups) water, sugar. Wash and dry the 
oranges and lemons, then cut them into very thin 
strips, rejecting the seeds and tough membranes. Pour 
the water over the fruit and allow to stand for 24 
hours. Boil until tender for two or three hours and 
let stand for another 24 hours. Now measure, and 
to each pint allow two cupfuls of sugar. Put fruit 
on the fire, bring to the boil, then add the sugar, and 
boil until clear, and, when tested in a saucer, will form 
a jelly. 

91 



CANNING, PRESERVING AND PICKLING. 

POMPELMOES MARMALADE.— I. 

Cut up the fruit as thinly as possible, rejecting the 
seeds. To every cupful of fruit add two rupfuls of 
cold water and let stand overnig-ht. Boil the fruit 
next morning until quite tender, and again let it stand 
until the following day. Bring the fruit to boil, then 
add sugar, using the same weight of sugar as fruit. 
Cook all together until it forms a jelly. 

POMPELMOES MARMALADE.— IL 

Make the same way as Seville or Bitter Orange Mar- 
malade L, but after the fruit has soaked overnight 
pour off the water and add fresh water. 

LEMON MARMALADE.— L 

To every lemon allow one pint of boiling water and 
three-quarter pound sugar. Cut up the fruit into verv 
thin slices, rejecting the seeds. Pour over them the 
boiling water, and leave overnight. Next morning 
boil for about two hours, or until quite tender, then 
add sugar, and cook until it jellies, 

LEMON MARMALADE.— IL 

After the fruit has been thoroughly washed, cut it 
up into fine shreds, taking out the seeds. Put the 
seeds in a basin. Weigh the sliced fruit, and to each 
pound add three pints of water, using some of the 
measured water to cover the seeds. Put aside to soak 
for 36 hours, then strain the liquid from the seeds on 
to the sliced fruit, and boil till tender. Leave until 
the next day, then measure or weigh again, and to 
every pound of fruit allow one pound of sugar. Put 

92 



CANNING, PRESERVINCx AND PICKLING. 

the fruit on the fire and bring to boiling point, then 
add the sugar, and cook fairly rapidly for about 45 
minutes or until it sets. As soon as it has reached 
the jellying stage, remove from the fire and pour 'nto 
hot sterile jars. 

GRAPE FRUIT MARMALADE. 

Follow the same directions as for Seville or Bitter 
Orange Marmalade I. 



FROST PULP AND PUREE. 

Few housekeepers realise how very useful it is 
always to have on hand a supply of Fruit Pulp and 
Purfee. They are easily and quickly prepared, and can 
be utilised in a great variety of ways. The "Pulping" of 
Fruit" is particularly valuable on farms where large 
quantities of fruit are grown, as it generally happens 
that the fruit ripens all at once, and so cannot be taken 
care of. Then, again, it may happen that there is not 
enough sugar on hand, or there may be a scarcity of 
sugar just at the time of the fruit season, in which 
case the fruit can be "pulped " and afterwards con- 
verted into a first-class jam. 

Fruit Pulp can be done in either of the following 
two ways : — 

FRUIT PULP— I. 

Wash the fruit, then peel, pare, or scrape, as the 
kind of fruit requires, then halve, quarter, or slice, as 
desired, and remove any stones. Put into preserving 
pan and add very little water, then cook gently until 
the fruit is tender, then fill into tins or glass jars. In 
case of tins being used, solder on the lids, leaving the 

93 



CANNING, PRESEEVING AND PIOKLING. 

small vent hole in the centre (see Chapter on " Can- 
ning- in Tins "), if glass jars are used, put on the 
rubbers and adjust the lids, but do not tighten. Steri- 
lise in a big saucepan or boiler of water in the same 
way as "Canned Fruits" for 20 to 30 minutes. In the 
case of tins, remove and seal the vent hole, and, in the 
case of glass jars, screw down the lids tightly or adjust 
the spring. 

FRUIT PULP.— II. 

This is a similar process, but instead of cooking the 
fruit beforehand, it is packed straight away into the 
jars or tins, a little water is added, and the fruit iks 
then sterilised in the same way as canned fruit. 

Soft, juicy fruits may be packed into the jars or 
tins without the addition of water and heated in the 
canner or boiler until they sink down in their own 
juice, then filled up from extra jars and re-sterilised for 
a few minutes. 

FRUIT PUREE. 

To make Fruit Pur^e, after the fruit has been pre- 
pared and cooked until tender as in " Fruit Pulp No. 
1," it is mashed through a sieve, packed into the jars, 
and sterilised for 15 to 20 minutes. 

APPLE BUTTER. 

Take apple pur^e and cook until quite thick, stirring 
frequently with a wooden spoon, then add half its 

94 



CANNING, PRESERVING AND PICKLING. 

weight in sugar and cook slowly until thick. Put 
into hot dry jars, and seal. If liked, the following- 
spices may be added according- to taste : Powdered 
cloves, powdered cinnamon or g-inger, and grated nut- 
meg. 

APPLE AND QUINCE BUTTER. 

Wash and rub off the down from quinces, then peel 
and core. Take an equal quantity apples and also 
peel and core them. Then take the parings and cores, 
cover with water, and cook for 30 minutes, then strain. 
Cut up the quinces and apples, and cook in the strained 
juice until tender, then rub through a sieve, add half 
its weight in sugar, and cook slowly until thick. Turn 
into hot dry jars and seal. 



95 



Chapter VII. 



Jellies and Conserved or Crystallised 
Fruits and Fruit Pastes. 

FRUIT JELLY. 

The jelly-making quality of fruit depends on the pre- 
sence of a certain substance called " Pectin." When 
equal quantities of sugar and fruit juice are combined, 
and heated to boiling point for a short time, this 
pectin in the fruit gelatinises the mixture. 

It is important that the jelly-maker should under- 
stand when this gelatinising agent is at its best Pectin 
is at its best when the fruit is just ripe, or when it 
hegins to ripen. Soon after fruit is ripe the fermen- 
tative stage follows, when the pectin loses its gelatinis- 
ing power, and the same results when the cooking of 
the jelly is continued too long. Therefore, it is of 
the greatest importance that the fruit should be just 
ripe or underripe, and that the boiling of the juice and 
sugar should not be continued too long. The shorter 
the time of boiling, the more pronounced will be the 
fruit flavour. 

An acid fruit is the most suitable for jelly-making, 
although in some of the acid fruits the pectin is so 
small that it is difficult to make jelly from them. The 
fruits most desirable for jelly-making are the follow- 
ing, the best being given first : Quince, apple, Kaffir 

97 



CANNING, PRESERVING AND PICKLING. 

watermelon, orange, grape, guava, strawberry, black- 
berry, raspberry, plum, pineapple, pear, peach. Some 
of these, however, are deficient \i acid, such as the 
guava and Kaffir watermelon, and so it is necessary to 
add a little lemon juice or citric acid. On the other 
hand, fruits deficient in pectin, such as the peach, 
strawberry, apricot, etc., can be combined with those 
containing- a higher percentage, and a very satisfactory 
jelly made. 

Points to he rememhered in 'Telly-mahing : — 

1. Juicy fruits, such as strawberries, mulberries, 

etc., should not be gathered after a rain, other- 
wise it will be difficult to get the juice to form 
a jelly owing- to excessive moisture. 

2. Jelly will be clearer and finer if fruit is simmered 

gently and not stirred during the cooking. 

3. Too much sugar will cause jelly to crystallise, and 

will also make it soft and liquid. Fruit will 
contain more sugar in a dry, hot season than in 
a cold, wet one ; therefore, instead of using equal 
quantities, only three-quarters of a pint of sugar 
should be used to one pint fruit juice. 

4. If not enough sugar is used, the jelly will be 

tough. 

5. Jelly must cook rapidly, but not hard. 

6. Over-cooking produces a gummy consistency. 

7. Crystallisation is due to stirring, too rapid cook- 

ing, too much sugar, or storing in a warm 
place. 

98 



CANNING., PRiiiSliiR.ViNC;! AND PlCKLlNGi. 

8. Too much water in cooking the fruit will injure 

the quality of the jelly. 

9. Jelly will be clearer if juice is allowed to pass 

through a heavy flannel or felt bag- instead of 
muslin. The process can be simplified by turn- 
ing the fruit into a colander or straining it 
through a piece of butter mushn and then 
through the bag. 

10. Do not try to hasten the process of straiiiing by 

mashing the fruit or forcing it through the bag. 

11. In making jelly fruit is as a rule never peeled, as 

the skins contain a large percentage of pectin. 

12. Fermentation is due to storing in a warm, damp 

place, or not being cooked sufficiently. 

13. The best way to keep jelly is to pour hot melted 

paraffine wax on top after the jelly has been 
poured into the glasses, and then to adjust the 
covers. (Paraffine wax can be bought at any 
chemist, and a sixpence worth will cover several 
dozen jars.) 

HOW TO MAKE A JELLY BAG. 

To make a flannel straining bag, take a square piece 
of white flannel (27 by 27 inches is a good size), fold 
it to make a three-cornered bag, stitch one of the sides, 
cut the top square across, bind the opening with 
strong, broad tape, stitch on this binding four tapes 
with which to tie the bag to a frame, or to the backs 
of two kitchen chairs, or to the legs of a chair turned 
upside down. (See page 100.) Put a bowl on the floor 

99 



CANNING, PRESEEVING AND PICKLING. 




Straining Jelly. 
100 



CANNING, PRESERVING AND PICKLING. 

under the bag-, then pour in the fruit juice. Before 
using- the bag it should be thoroughly washed and 
scalded in boiling water. 

POINTS INDICATING A GOOD JELLY. 

A good jelly should be bright and clear and of good 
colour. When removed from the glass or mould it 
should retain its shape, and when being cut with a 
spoon should make a clear, distinct cut, leaving the 
spoon clean ; nor should it be too firm, but should be 
tender enough to quiver without breaking. 

HOW TO TEST FRUIT JUICE FOR JELLY- 
MAKING PROPERTY. 

In order to test fruit juice for that gelatinising agent, 
" Pectin," it is necessary to obtain some denatured 
or pure alcohol. To carry out the test, after the fruit 
has been cooked in the water, as directed further on, 
until tender, and then strained, measure one dessert- 
spoonful of the juice into a glass, allow to cool, and 
then add one dessertspoonful alcohol. Leave for half 
an hour. If there is sufficient pectin present it will 
form into a jelly-like mass. If a large percentage of 
pectin is present it will appear in one mass or clot, 
which will indicate that a cup of sugar should be used 
to a cup of juice ; but if the pectin does not slip from 
the glass in one mass, only three-quarters of a cup of 
sugar should be used to a cup of juice ; and if the 
pectin is very thin and separated, only half a cup of 
sugar should be allowed to a cup of juice. 

HOW TO TEST THE JELLYING STAGE. 

The best way is to use a spoon. Dip the spoon 
into the boiUng mass and let it drop from the spoon. 

101 



CANNING, PRESERVING AND PICKLING. 

Before the jellying stage is reached the syrup will run 
from the spoon, but as it gets near the stage, it will 
be seen to thicken and to drop off more slowly, until 
eventually the syrup will hang on to the side of the 
spoon in the form of drops or beads, when it is ready 
to be poured into dry jars, heated in the oven. 

APPLE JELLY. 

In making apple jelly it is not necessary to peel the 
apples, but simply wash them, cut them up and remove 
the blossom end. Sour, juicy apples are the best, or 
crab apples. Add just enough water to barely cover 
the fruit — about 3 cups of water to each pound of fruit 
will be required for all hard fruits, such as apples, 
quinces, guavas, watermelon, etc., whilst for soft, 
juicy fruits, such as strawberries, mulberries, and 
grapes, very little, if any, water should be used. 

Allow to cook until quite tender, keeping the lid of 
the saucepan on, then strain through a sieve or piece 
of butter muslin. If a nice, clear jelly is desired, it 
is necessary to strain the juice again through a flannel 
or felt jelly bag, otherwise the jelly will be cloudy ; and 
for that reason, too, it is not advisable to mash the 
/ruit or to try to hasten the process by forcing it 
through the bag. 

After the juice has dropped through, measure it, pour 
it into an enamelled saucepan, and boil it for 15 to 20 
minutes, being careful to remove any scum that may 
form. In the meantime take the sugar, allowing 1 
cup of sugar to every cup of juice (as a rule the apple 
contains a lot of pectin, and therefore this is a safe 
proportion), put it into an enamelled basin in a moder- 
ately hot oven, and allow to warm through thoroughly, 

102 



CANNING, PRESERVING AND PICKLING. 

stirring it every now and then. By heating- the sugar 
a superior jelly is obtained, for if the sugar is added 
cold it reduces the temperature of the juice, and so 
will take longer to reach the jellying stage, thus 
darkening" the product. Add the hot sugar to the juice 
and stir until thoroughly dissolved, then leave undis- 
turbed and allow to cook rapidly until the jellying 
stage. It is difficult to say how long to boil, as iit 
depends on the amount of pectin present and sugar 
used. Usually it takes from 10 to 20 minutes, but 
some fruits take even longer. 

APPLE AND GRAPE JELLY. 

Cook together 41b. grapes and 14 sour apples until 
tender, then drain through a jelly bag, and to each 
cupful of juice allow one cupful of sugar. Follow the 
same directions as for Apple Jelly. 

If apples are pared, a much lighter jelly may be 
made, but a great deal of the gelatinising substance 
will be lost. 

GRAPE JELLY. 

Pick over the grapes, wash them, and remove the 
stems. Put into preserving pan, heat to boiling point, 
mash, and boil 30 minutes. Then proceed as for 
Apple Jelly. 

GUAVA JELLY. 

Cut guavas into pieces, put into preserving pan and 
cover with water. Cook to a pulp, then strain through 
jelly-bag, and put it back into the preserving pan. 
Allow three-quarters of a pound of sugar to every 
pound of fruit, and the strained juice of a lemon, then 
proceed the same way as for Apple Jelly. 

103 



CANNING, PRESERVING AND PICKLrNG. 

MANGO JELLY. 

Use only g^reen mangoes for making jelly. Cut up 
the fruit into pieces, cover with water, and boil until 
tender, then strain. Measure the juice and allow equal 
measures of sugar, then follow the same directions as 
for Apple Jelly. 

ORANGE JELLY. 

Slice up the fruit, and to every pound add three 
pints of water. Let stand overnight, and the follow- 
ing day boil for two or three hours. Strain through 
a flannel or felt jelly-bag. Measure the liquid and 
allow one cup of sugar to every cup of liquid. Follow 
the same directions as for Apple Jelly. 

PARSLEY JELLY. 

Take a quantity of fresh parsley, wash, put in a 
preserving pan, cover with cold water, and boil gently 
for about 30 minutes. Then strain through well- 
scalded jelly bag. Measure the juice, and for every 
pint allow three-fourths of a pound of sugar. Boil 
the juice for 20 minutes, then add the heated sugar and 
boil for 10 minutes. Pour into dry, sterilised jars 
and seal. 

PEACH JELLY. 

For peach jelly select peaches not quite ripe enough 
for eating. Rub oft" the down with a coarse cloth, cut 
in pieces, and remove the stones. Cover with water 
and cook slowly, closely covered, until the fruit is 
quite soft. Pour into a jelly bag and allow to drip. 
When all the juice is extracted, measure, and to every 

104 



CANNING, PRESERVING AND PICKLING. 

two cupfuls of juice, allow one and a half cups of 
sugar and the strained juice of one lemon, then follow 
the same directions as for Apple Jelly. Peaches never 
make a firm jelly that will retain its shape when turned 
from a mould or glass, but it is delicious for cake fill- 
ings, sauces, and puddings. 

PEAR JELLY. 

Follow same directions as for Apple Jelly, but allow 
the strained juice of a lemon to every pint of juice and 
1|- cups of sugar. 

PLUM JELLY. 

Use underripe acid plums, wash them, and remove 
the stems. Put into the preserving pan, and to eight 
pounds of fruit use one pint of water. Cook gently 
until the plums are boiled to pieces, then strain the juice 
and proceed the same as for Apple Jelly. 

QUINCE JELLY. 
Follow recipe for Apple Jelly. 

RHUBARB JELLY. 

Wash and dry the stalks, cut into pieces about one 
inch long, put into the preserving pan, and allow one 
pint of water to every four pounds of rhubarb. Boil 
to a soft pulp, then strain through well-scalded jelly 
bag. To every pint of this juice allow one pound of 
sugar, and follow same directions as for Apple Jelly. 

10^ 



CANNING, PRESERVING AND PICKLING. 

Crystallised Fruits. 

Any preserved fruits (Konfyt) such as Watermelon, 
Figs, Pears, Pineapple, etc., may be crystallised by 
the following- method, after having- been drained from 
the syrup and then slightly dried in the sun : — 

Make a syrup from one pound of sugar and one cup 
water, stir until the sugar is dissolved, and just when 
it begins to boil stir in quarter of a teaspoon cream 
of tartar, then leave off stirring, and allow to boil 
quickly for about three to four minutes. Test the 
syrup by dropping a little into cold water ; if it forms 
a small soft ball between the thumb and finger, it has 
reached the desired degree. Drop the fruit to be crys- 
tallised, a few at a time, into this syrup, then lift out 
gently and drain free from all syrup. Place the fruit 
on wire (cake) trays and put in the sun to dry. When 
dry, make a syrup as before, and just as it reaches 
the " soft ball " stage add the fruit, put on wire trays, 
sift coarse granulated sugar over, and leave again in 
the sun to dry. When dry, put in boxes in layers, 
between sheets of waxed paper, and keep in a cool, dry 
place. 

HOME CANDIED PEEL. 

Take six oranges or the same number of lemons, 
and take off the peel in quarters, put into brine water 
and leave for 24 hours, then drain, rinse in clear water, 
and boil slowly for one hour. Then drain and make 
a syrup from two cups sugar and two cups water, 
bring to the boil and skim off all scum. Put in the 
peel, allow to cook for three minutes, remove from the 
fire and leave in the syrup for 24 hours. Then drain 
and boil the syrup again for 15 minutes, then add the 

106 



CANNING, PRESEHYING AND PICKLING. 

peels and leave again in the syrup for 24 hours. Re- 
peat the process until the peels are well saturated with 
syrup, then finally cook syrup to " soft ball " stage — 
test by dropping a little of the syrup in cold water ; if 
it falls into a little ball and will form a small ball 
when rolled between the thumb and finger, the syrup 
has reached the desired stage — put in the peels and 
stir until sugar grains. Then remove and dry in the 
sun. Pack in boxes between layers of waxed paper. 

CRYSTALLISED GRAPE-FRUIT PEEL. 

Wash and dry the grape-fruit, cut into quarters and 
remove the rind. Cover the rinds with salt and allow 
to stand for 24 hours. Drain and rinse in several 
waters, then cover with fresh water and simmer for 
four hours. Drain, then make a syrup, and finish as 
directed for " Home Candied Peel." 

CANDIED LEMON PEEL. 

Cut lemons in half lengthwise, then boil them until 
quite soft, and remove the pulp. Put skins into cold 
water. Boil sugar (21b. sugar and 1 pint water) to 
220 degrees Fahr. Remove the skins from water and 
pour syrup over them in an enamelled dish, after syrup 
has become quite cold. 

Next day drain syrup off the peels, and boil again to 
224 degrees F., adding a lb. or two more of sugar. 
After cooling down a bit pour over peels and allow to 
stand overnight. Repeat the operation on the two 
succeeding days, the first day running the boiling tem- 
perature to 227 deg. F. and the second day to 230 deg. , 
each time adding some more sugar. On the last occa- 
sion, instead of pouring- syrup over peels put peels 

107 



CANNING, PRESERVING AND PICKLING. i 

into the boiling syrup at 230 deg-. F., then stir until 
the syrup turns sugary, then remove the peel and pack 
in boxes with sheets of waxed paper. 

COMMERCIAL CANDIED PEEL. 

Select lemons of uniform size, either green or yellow, 
then cut into halves lengthwise, squeeze out the juice, 
and remove the pulp. Make a strong pickling brine, 
using lib. of salt to every 4 pints of water — the brine 
should be strong enough to float a potato. If sea- 
water is handy it may be used instead. Take the peels 
and allow to soak in the brine for at least a month, 
changing the brine once during that time if necessary. 
Then remove, drain thoroughly, and soak in fresh 
water for two or three days. 

After removing the peel from the brine it will be 
found that the inside white pulp will be quite soft, and 
can be easily removed by scooping it out with a tea- 
spoon. 

After the peel has soaked in fresh water, drain it 
and put it into fresh cold water, then place it on the 
fire and bring gradually to the boil. Allow to boil 
for five minutes, then drain and place on trays ^n a 
place where there is plenty of air circulating until the 
peels are slightly dry. 

Make a syrup as directed under " Candied Lemon 
Peel " and follow the same directions. 

CANDIED VIOLETS AND ROSE PETALS. 

Wash and rinse the flowers (1 lb.), then drain, 
and spread out on paper to dry. Make a syrup 
of 2 cups sugar and ^ cup water, stirring con- 
stantly over a gentle fire until it reaches boiling point, 

108 



CANNING, PRKSKRVING AND PICKLING. 

then stir in I teaspoon cream of tartar and allow to 
cook rapidly undisturbed until the " soft ball " stage 
has been reached, which can be tested by dropping- a 
little of the syrup in cold water, when it can be taken 
up and formed into a soft ball betwen the thumb and 
fing-er. Add the flowers to the boiling- syrup, press 
them well under and let boil up once, then pour 
gently, without shaking, into a meat platter rinsed in 
cold water, and allow to stand until the next day. 
Then drain the flowers from the syrup, add another 
cup of sugar, and again bring the syrup to the soft 
ball stage. Add the flowers and again leave to stand 
until the following day. Remove the flowers from 
the syrup as before, bring syrup again to the soft ball 
stage, then add flowers, remove from the fire, and stir 
until the sugar turns grainy. Separate the fl^ov/ers 
and dust off any superfluous sugar, then pack into 
boxes between sheets of waxed paper. 

MEBOS. 

Take soft ripe apricots, put them in salt water 
strong enough to float a potato and leave overnight. 
Peel or rub off the skins and press them between the 
hands to flatten and to let the stone come out, and 
leave them in the sun to dry. The next day repeat 
the process. The fruit should dry and become 
" mebos " in three or four days in the sun, and each 
day should be worked and pressed into shape with the 
hands. To crystallise the " mebos " lay them in 
lime-water for five minutes till they feel nice 
and tender ; take out, wipe dry on a soft cloth, 
and rub coarse crystallised white sug-ar well into each, 
allowing 1| pounds of sugar to one pound of " mebos." 
Pack closely with lots of sugar in between, in jars 

109 



CANNING, PRTCSERVING AXD PICKLINQ. / 

that will cork well. This makes a very nice sweet] 
meat. (The lime-water is made by adding two tablet 
spoonfuls of fine lime to a quart of boiling- water. This 
should be mixed well, and, when the lime has drained 
to the bottom, the clear water may be poured into a 
bottle, corked, and kept for use.) 

FRUIT PASTE (APPLES, PEACHES, QUINCES, 

&c.). 

Take 41b. fruit and boil in water until soft, then 
mash and pass through a sieve. Next boil 41b. sugar 
and two pints water to the " crack " stage, or 290 deg. 
Fahr. (that is, when a little of the syrup if dropped 
into cold water can be taken up and broken with a 
snap), remove from the fire, and pour the syrup into 
the pan with mashed fruit. Put on the fire and stir 
the contents until they boil and come away from the 
sides of the pan. Remove mixture from fire and pour 
it out in a thin layer on sheets of tin, powdered with 
sugar. Put tin plates in a cool oven to dry. When 
ready, take out and cut paste into long narrow strips 
or fancy shapes. 

CRYSTALLISED CHESTNUTS. 

Cut the shells carefully off 2 lbs. chestnuts, then put 
them into a saucepan with enough cold water to cover, 
and one ounce of flour (this cleanses them). Boil till 
tender, about half an hour. When cooked take out 
and remove allTiusks, being careful not to break them. 
Then pack closely into an earthenware vessel. 

110 



\ CANNING, PRJiSK.RYING AND PICKLING. 

Make a syrup of 2 cups sugar and 1 cup cold water, 
add about 1 inch of vanilla pod, and cook to 218 deg. 
Fahr. Remove the pod and pour the syrup when 
nearly cold over the chestnuts. Bring- to simmering 
point and allow to get cold. Let the chestnuts stand 
in the syrup for 2 or 3 days, adding more syrup if re- 
quired (the second syrup should be hot, or, if added 
cold, chestnuts should be heated in it before), then 
drain the chestnuts. Put back into the saucepan, pour 
on some fresh syrup, boil to 220 deg. F. Bring care- 
fully to the boil, then grain the syrup slightly by rub- 
bing the spoon against the sides of the pan to give a 
cloudy appearance. Lift out the chestnuts and drain 
well. When dry put into paper cases. 



Ill 



Chapter VIII. 



Fruit Juices and ttie Drying of Fruit. 

FRUIT JUICES. 

Fruit juices make a most delicious and wholesome 
drink, especially in summer, and it is a great pity that 
we do not make more use of them. In America they 
are very popular, and we might w^ell follow their ex- 
ample by substituting- fruit drinks for tea and coffee, 
for not only are they much more refreshing", but also 
contain valuable mineral salts, which are so essential 
in purifying the blood. 

METHOD OF STERILISING FRUIT JUICES. 
Select sound, ripe fruit, crush, put into an enamelled 
saucepan on the fire, and gradually heat to about 180 
deg. F. , that is simmering point. Then strain through 
a double thickness piece of butter muslin, and allow 
to stand for a few hours for any sediment to settle, 
then pour off the clear liquid. Add sugar to flavour 
in the proportion of 1 cup to 1 gallon of juice. Pour 
the juice into hot bottles, put sterilised corks or stop- 
pers in lightly, set bottles on rack or false bottom in 
steriliser, pour in water the same temperature as juice 
in the bottles to reach to about their necks, and sterilise 
at simmering point for about 30 minutes. Remove, 
fix in the corks tightly, and when cool dip the top of 
bottles into melted paraffin wax or sealing wax. (A 
good wax may be made by melting together equal parts 
of resin and beeswax). These fruit juices are excel- 
lent for.use in g-elatirfe desserts, puddings, sauces, ice- 
cream, sherbet, etc. They can be bottled without 
sugar and later made into jelly. 

113 



CANNING, PEESKRVING AND PICKLING. 

LEMONADE. 

Peel the rind off 6 lemons very thinly, and put into 
a jug. Squeeze out the juice and add, together with 
one cup of sugar and 3 pints of boiling water. Cover 
and leave until cold, then strain and serve with crushed 
ice. 

LEMON SQUASH. 

Mix together in a jug 1 quart of lemon juice and 31b. 
sugar. Stand the jug in a pan of hot water until dis- 
solved, but do not allow to boil. Bottle. It will keep 
for months. To use, add water or soda-water to a 
small quantity. 

*Ten Kinds of Lemonade. 

SUNSET LEMONADE. 

This is a sharp, cool drink that will be relished on a 
hot day. Two cupfuls of sugar, the juice of four 
lemons, and the grated rind of two oranges are boiled 
with one quart of water for five minutes and set aside 
to cool. The lemonade is then served in tall glasses, 
with cracked ice and half slices of orange, and a can- 
died cherry floating on top of each glass- 

LEMON FROST. 

Squeeze the juice of half a lemon over three tea- 
spoonfuls of sugar, and add cracked ice and water to 
lill the glass. Beat the white of one egg until stiff and 
lignt, and " frost " the top of each glass with a heap- 
ing spoonful slightly sweetened and flavoured with 
lemon juice. 

* Taken troiii " 'Ihe Ladies' Home Journal,' 

114 



CANNING, PRESERVING AND PICKLING. 

SHADOW LEMONADE. 

Wash and sugar fresh blackberries, allowing them to 
set a little while to draw out the juice. Press through 
a bag carefully so the juice is clear. Half fill each 
glass with the blackberry juice ; add the juice of half a 
lemon, and ice to fill the glass. It is best not to serve 
this drink too sweet. It is much better tart. 

STRAWBERRY SHRUB. 

Pick over, wash and sugar one quart of ripe straw- 
berries. Over them squeeze the juice of two lemons, 
and allow them to stand. Half fill the glasses with 
ice, crush the berries, and fill up the glasses with the 
crushed fruit and juice. Serve with several whole 
berries unstemmed on the serving plate, accompanied 
by little sweet wafers or sponge cake. 

SPICED LEMONADE. 

Make a lemon syrup as follows : Squeeze the juice 
from four lemons and chip the rind from one. Add 
one cupful of sugar, one cupful and a half of water, 
three whole cloves, and half a teaspoonful of cinnamon. 
Cook until the sugar is well dissolved and the spices 
mixed adding more water if necessary to keep the 
syrup thin. Cool and use one quarter of a glassful 
for each one, filling the glasses with very fine chopped 
ice. 

MINT ICE. 

Squeeze the juice of one lemon over a handful of 
mint leaves in the bottom of a tall glass. Crush well ; 
add four teaspoonfuls of sugar and sufficient ice and 
water to fill the glass. 

115 



CANNING, PRESERVING AND PICKLING. 

LEMON CRYSTAL. 

To two teaspoonfuls of sugar add the juice of half 
a lemon and two tablespoonfuls of pineapple juice. Fill 
up the g-lass with cracked ice. Over the top of each 
glass grate crystallized ginger and serve a generous 
piece on the edge of the glass itself. 

RASPBERRY LEMONADE. 

To two tablespoonfuls of raspberry juice — either of 
the fresh fruit or canned — add the juice of one lemon, 
two teaspoonfuls of sugar and ice to fill up the glass. 
A most refreshing drink ! 

APPLE LEMONADE. 

Cook until tender, diced apples, including the skin 
and core, in enough water to cover. Strain through 
a jelly bag, add a cupful of sugar to each cupful of 
juice, bring to a boil ; then cool. For each glassful 
of apple lemonade use half a cupful of the apple syrup, 
the juice of half, a lemon, and water and ice to fill the 
glass. Serve with a candied cherry floating on top. 

PINK OF PERFECTION. 

Cook together one cupful of sugar and one quart of 
currants until the berries are soft. Add one cupful of 
water to the juice, and cool. Into each glass squeeze 
half a lemon, and add half a cupful of cool juice. Ice, 
and serve with very thin sweet crackers- 



ORANGEADE. 

Boil together 2 cups sugar and 2 cups water, with 
the thinly peeled rind of two oranges for 5 minutes, 

116 



CANNING, PRESERVING AND PICKLING. 

then add the juice of 1 lemon and 4 oranges. Strain 
and serve cold with water or soda-water added. 

If liked a grated pineapple may be added, which 
makes a delicious drink. 

PLUM SYRUP. 
Cook 4 quarts tart plums in 1 quart water until 
perfectly tender, then mash through a fine sieve. Re- 
turn to the saucepan, add 31b. sugar, and cook for 
about 25 to 30 minutes, strain and pour into hot sterile 
jars, then steal tightly. 



FRUIT DRYING FOR HOME USE. 

The following information with regard to " Fruit 
Drying," published in leaflet form by the South African 
National Union, will no doubt prove useful to our 
readers : — 

Sun drying is the least expensive and easiest method, 
but the product must not get damaged by rain. If 
fruit once gets wet the colour is partly ruined, and it 
becomes useless for commercial purposes. In a hot 
climate like that of the Transvaal and the O.F.S. sun 
drying would be very effective if only satisfactory pre- 
cautions could be taken against rain. 

Drying in Evaporators. 

As a general rule, however, the summer weather in 
the inland areas is too uncertain. Fruit must be 
picked when it is In the right stage, and dried at once ; 
one cannot wait for a sunny day. And even if drying 
trays are covered during rain the moist air prevailing 
for some time afterwards is quickly re-absorbed by the 
fruit, with the resultant danger of mould and decay- 

117 



CANNING, PRESERVING AND PICKLING. 

Another drawback to drying in the sun is the oppor- 
tunity presented to flies and other insects for laying 
eggs and excreta amongst the fruit. The use of an 
evaporating machine prevents all this. 

It is recognised, however, that until small evapora- 
tors are available at moderate prices simpler methods 
must be adopted. 

In drying fruit the essential things are heat and free 
circulation of air ; both are necessary. The principle 
of drying is to subject the product to a current of warm 
dry air, absorbing the moisture, which is afterwards 
driven away. This result is most easily attained by a 
process of artificial heat. 

Fruit dried by air, with an ordinary electric fan, re- 
quires about three days, whilst if part of the moisture 
is first driven off by the fan and the process then 
finished by slow artificial heat in an oven, in an 
evaporator, or in the sun, the work can be completed 
on the second day. The wind can also be turned to 
advantage. With a dry light breeze, free from dust, 
a better finished productN is obtained than with the 
fierce heat of the sun only. The sun draws out the 
moisture and the dry wind wafts it away. 

Drying Outside. 

As an electric fan is seldom available on the farm, a 
simpler method is necessary. An inexpensive frame 
for outdoor drying can be made in the following man- 
ner : 

In the sunniest spot near the house drive four posts, 
the front ones two feet and a half high, the rear ones 
four feet high. To these attach three shelves about 

118 



CANNING, PRESERVING AND PICKLING. 

four inches apart, made of ^ or f inch mesh chicken 
wire or other screening. Across the back nail a sheet 
of galvanised iron. On the top place an old window 
frame. Around the sides nail cheesecloth which, while 
keeping out dust and insects, will permit a circulation 
of air and help to carry off moisture. 

Arrange one side of the cheesecloth so that it can 
be removed and the fruit placed on the shelves. 

Drying in the Oven. 

After the last meal of the day has been cooked, the 
heat of the oven, instead of being wasted, can be used 
to dry fruit or vegetables. Take out the oven shelf, 
put in the drying tray with its charge of fruit and 
leave it all night, with the oven door ajar. In the 
morning remove the tray, but if the contents are not 
thoroughly dry put the tray back again the following 
evening. 

Trays may be made of the size required by nailing 
together four wooden laths and stretching wire gauze, 
canvas, or hessian previously washed, across the frame 
work. Fruit should not be done in a moderate warm 
oven. It is essential that the heat should not he suffi- 
cient to scorch the fruit. 

Drying by artificial heat improves the colour of fruit. 
It is the saving in drying that saves the colour. The 
longer fruit takes to dry the darker it gets. 

At the same time the drying process must not be too 
rapid. Rapidity of evaporation often means imper- 
fectly dried fruit, cooked on the outside and untouched 
within. 



119 



CANNING, PRESERVING AND PICKLING. 

IIoiv to Prepare the Fruit. 

In order to obtain the best results, fruit must be 
picked from the trees (not shaken) when ripe, but not 
over-ripe. Half-ripe fruit does not dry well because 
a sufficiency of sugar has not been developed and the 
green portion of the fruit assumes a dark, uninviting 
appearance. Fruit must not be shaken as the bruises 
dry black, and an unsaleable article is produced. 

No matter what method of drying is used, the fruit 
must be absolutely clean. 

In the drying of peaches and apricots, each fruit 
must be cut down the centre in exact halves, care being 
taken that the halves are entirely divided. There must 
be no skin left to join the pieces together. If the two 
pieces are not completely severed sorting after drying 
is materially interfered with. Peeling may be ;done by 
small machines made for the purpose, which can be 
readily obtained, but hand peeling is preferable in the 
case of peaches like the Transvaal yellow, which has a 
very light thin skin. Peaches with very loose and 
heavy skins may be sulphur skinned. This means 
that the fruit is cut for drying, placed in a suitable 
box, and exposed to the fumes of sulphur for fifteen 
minutes, after which the skins can be readily taken off. 
Peaches handled in this way have a nicer appearance 
than when peeled by hand. 

Apples and pears take longer to dry than any other 
kind of fruit. All varieties of apples may be dried, but 
some are better for this purpose than others. Large, 
white fleshed varieties are the most suitable. Early 
in the season, before the fruit is quite ripe, the wind- 
falls and those attacked by codling moth may be pared 

120 



CANNING, PRESERVING AND PICKLING. 

and quartered or cut into rings and dried. Fruit that 
would otherwise be lost may thus be turned to profit- 
able account. 

With apples, peel, core, cut away bruised parts, if 
any, slice in rings about a quarter of an inch thick, 
put into salted cold water for 15 minutes to preserve 
the colour, 4oz. of salt being used to a gallon of water. 
Afterwards place the rings thinly on the trays, or 
thread them on a string stretched across the drying 
frame. Cling-stone peaches should be pared and cut 
into halves. Apricots and plums should be halved, but 
not peeled. 

Bruises, scars, all damaged parts, in fact, should be 
cut away from pears. In dealing with inferior or badly 
damaged fruit from which a lot of cutting has to be 
done, the fruit may be cut into conveniently sized pieces 
regardless of shape, and these pieces dried. In deal- 
ing with perfectly sound, ripe fruit, which should not 
be soft, the usual method is to half the pears, and dry 
in that form. In doing this a thin paring of the peel 
is removed longitudinally from the stalk of the fruit to 
the eye on opposite sides of the pear and the pear 
ha'ved right through the centre of the peeled part. 
The peeling is done in this way so that when the pear 
loses bulk in drying out it presents a clean cut surface 
and not a jagged edge of projecting peel as it would 
otherwise do. Remove the stalk and scoop out the 
core with a " coring spoon " or " corer. " The halved 
or cored pieces should be immediately put on the trays, 
cut side up and as close together as possible. Some- 
times the halved pears are dropped into a tub of water 
in which about 4oz. of coarse salt to a gallon has been 
dissolved. After remaining in this solution for a few 
minutes they are put on the trays. If left too long in 
the salt water it tends to break up the issues of the 
fruit and render it unduly soft. Five to ten minutes 
is long enough. 

121 



CANNING, PRESERVING AND PICKLING. 

Sulphuring. 

Some people will desire to sulphur their fruit, which 
is quite an innocuous practice, although in some coun- 
tries considered harmful. Sulphur has always been 
looked upon as beneficial to mankind from the days of 
infantile brimstone and treacle to the sulphur springs in 
later life. 

The object of " sulphuring " is to fix the colour. 
Afterwards fruit retains its natural colour for a much 
longer period than can be attained in any other way. 
Also, any insects present are destroyed, and the fruit 
rendered less liable to damage from this quarter, a 
serious consideration in the South African climate. 

When a sufficient number of trays are full they 
should be placed in an air-tight box and exposed to the 
fumes of sulphur for a short time. A sulphur box is 
easy to make ; it should just fit the trays, and contain 
slats on each side on which to slide the trays in and 
out. Ordinary tongued and grooved timber lined with 
paper makes a good box. It should be fairly air-tight 
but not completely so, as without some air the sulphur 
will not burn. The sulphur should be placed in a 
vessel in the centre of the box, and lighted, the trays 
put in, door closed securely, and the fruit left for forty 
minutes, more or less. The quantity of sulphur to 
be used depends, of course, on the size of the box ; 
^Ib. is sufficient for a box 6x4x4 inside measure- 
ment. Galvanized wire netting should not be used 
in a sulphur chamber, as it causes a chemical action 
that makes the fruit injurious. 

Trays for Sun-drying, 

The drying trays should not be large. A tray 3x6 
needs two people to handle it, while one 3x3 can 

122 



CANNING, PRESERVING AND PICKLING. 

easily be moved by one person. f inch mesh wire 
netting nailed over a wooden frame makes an excellent 
tray. 

Fanning MetJiod of Drying. 

This can be done where electricity is available to 
drive an electric fan. The drying process is consider- 
ably shortened by it. Sixty per cent, of the moisture 
can be removed in ten hours. The fan is placed on 
the table directly in front of the box containing the 
products which are intended to be dried, which should 
be spread on small trays with plenty of ventilation 
between them. Afterwards place the products on an 
ordinary drying tray in the sun or in the oven. When 
rain threatens the trays should be placed on top of one 
another so that air can pass through, and protected 
from the wet by a substantial covering. 

To Test for Dryness. 

If it is not certain that the fruit is sufficiently dry 
to keep, place some overnight in a clean dry glass jar 
and add a crisp cracker biscuit. If, in the morning, 
the cracker has lost its crispness, is soft and damp, 
there is still too much moisture in the fruit, and it 
should be dried an hour or two longer. 

Do not pack away the product at once, but for two 
or three days move it from one box to another to bring 
about thorough mixing. If, during this time, which 
is called " conditioning," and places are found to be 
too moist, return them to the trays for further drying. 

Storing Dried Products. 

Every attention should be given to storing for future 
use. Small clean boxes of wood or stout cardboard 

123 



CANNING, PRESEKVING AND PICKLING. 

are the best containers. Line the boxes with wax 
paper, pack in the dried product, adjust the lid and 
paste a strip of gummed paper over the edge of the lid 
and box to exclude air. In every case the sealing 
must be completed by pasting paper over the edges of 
the lid. Each box should be labelled with the name 
of the product and the date on which it was packed. 
Keep the boxes in a cool dry place. 

If dried goods are packed away while still damp 
they will become either sour or develop mould and 
decay. It is well to inspect the dried product from 
time to time. Should dampness or mildew appear dip 
for a few seconds in boiling water and dry. 

These are simple methods of drying fruit for home 
use. But if proper care is taken in drying and pack- 
ing, an ailticle can be turned out that will be saleable 
at good prices as a commercial product. For the 
latter the best fruit must be always chosen, and it 
must be free from blemish and discolouring. 



124 



Chapter IX. 



Pickies ; Sweet and Sour. 

The pickling" of vegetables or fruit is done either by 
the use of salt or vinegar. In making pickles vege- 
tables should be young and crisp, and the fruit ripe 
and firm. They should be picked in dry weather, and, 
unless they are to be boiled, it is advisable not to 
wash them, but simply to wipe them with a damp 
cloth, and then with a dry one. Unless these pre- 
cautions are taken the pickle may not keep. It is 
Important in making and storing pickles not to use 
any vessel or utensil made of metal that is affected by 
brine or vinegar, otherwise a poisonous compound will 
be formed. In cooking the pickles use an enamelled 
saucepan or fireproof earthenware, and for storing use 
glass, earthenware or stoneware jars, which can be 
tightly sealed. Use either a wooden or enamelled 
spoon for stirring. Only the best quality vinegar 
(wine or malr) should be used, as cheap vinegars con- 
tain chemicals which attack the pickles and soften 
them. 

Pickles should not be left too long in a strong brine, 
nor should they cook in vinegar too long, otherwise 
they will become soft in fibre. The heating should be 
just long enough to cause the flavour to strike in. 
When the vinegar begins to lose its strength, pour it 
off and cover the pickles with fresh vinegar which has 
been scalded or brought to boiling point. Or, should 
mould begin to form, drain off the vinegar, heat it to 
boiling point and pour over the pickles. A few nas- 
turtium leaves or a small piece of horseradish will 
prevent pickles from moulding. 

• 125 



CANNING, PRESERVING AND PICKJLlNiG. 

A tiny piece of alum scalded with the vineg^ar which 
is to be poured over cucumbers or gherkins will make 
them nice and crisp, but alum is not considered whole- 
some. 

If you wish your cucumbers green, put them into 
cold vinegar in an enamelled or porcelain-lined sauce- 
pan, stand them over a moderate fire, and heat slowly 
until they become green. Green parsley added to the 
vinegar some days before it is required will also make 
it acquire a green colour. 

JARS FOR PICKLES. 

In bottling pickles it is not necessary to use airtight 
jars, as the vinegar and spices act as a preservative. 
Glass jars tied down with vegetable parchment or 
bladder will answer the purpose splendidly ; also stone- 
ware or earthenA\'are jars. On no account must glass 
jars be used with metal lids, as the vinegar would rust 
the metal and form poisonous compounds. Pickles 
should be kept in a dry, cool place. 

BRINE FOR PICKLING. 

To prepare the brine for pickling, add enough salt 
to fresh water until an egg that is fresh enough to sink 
to he bottom in fresh water will rise to the top in the 
brine. The brine may be made of hot or cold water, 
but if the pickles are to remain in the brine for any 
length of time the brine should be cold before they are 
put in. Pickles are usually left in the brine for 24 
hours, but they may remain in it for months, when 
they should be soaked in fresh water to get rid of ex- 
cessive saltness before being added to the vinegar. 
This precaution should also be used where it has been 
necessary to delay the pickling for a few days. 

126 



CANNING, PRKSKRYING AND PICKLING. 

SPICED VINEGAR. 

Take 3 pints of vinegar, to which add 1 tablespoon 
mustard seeds, 1 tablespoon peppercorns, ^oz- whole 
ginger, 8 cloves, 1 tablespoon red chillies, and ^oz. 
long green chillies. Tie the spices in a piece of mus- 
lin. Bring vinegar to the boil and use as required. 

PICKLED BEANS.— I. 

Take tender green beans and put into brine as 
directed at the beginning of the Chapter, for 24 
hours, then drain thoroughly, put into jars, and pour 
spiced vinegar over. 

PICKLED BEANS.— II. 

String eight pounds of tender green beans, then boil 
in salted boiling water for about 15 to 20 minutes. 
Then drain through a colander and let stand until cold. 
Put into glass jars, sprinkle lightly with cayenne 
pepper, add a teaspoon of whole mustard, one tea- 
spoon of chopped horseradish, and cover with good 
strong cider vinegar, then seal tightly. 

BEET AND CABBAGE PICKLE. 

Two pints cooked beets, two pints raw cabbage, 
one tablespoon salt, one and a half cups sugar, one 
teaspoon allspice, one teaspoon pepper, half cup grated 
horseradish, vinegar. Chop the beets and cabbage 
very fine, add the other ingredients, and mix all to- 
gether. Cover with cold vinegar and seal in jars. 

BEET AND ONION PICKLE- 

Remove the skins from cooked beets, then cut them 
into thin slices. Peel and cut some onions into thin 

127 



CANNING, PRESERVING AND PICKLING. 

slices, and put alternate layers of beets and onions into 
jars. Boil enough vinegar to cover the vegetables, 
with salt to taste, and some allspice, whole peppers, 
cinnamon, ginger, and mace, and strain into the jars. 
Leave to cool, then seal tightly. 

PICKLED CABBAGE.— L 

Remove the outside coarse leaves, cut in four, then 
shred the cabbage finely. Sprinkle well with salt, mix 
it ip, and leave for 24 hours. Drain thoroughly, then 
put into jars, and pour over spiced vinegar as above. 

This pickle will be ready for use in a fortnight, after 
which it will lose its crispness. 

PICKLED CABBAGE— II. 
Chop or shred sufficient cabbage to make eight 
pounds, add to it three onions chopped fine, and one 
or two green and red peppers cut into strips. Put a 
layer of this in a stone par, sprinkle with some salt, 
then another layer of cabbage, and continue until all 
the cabbage is used up. Next day take it out and 
press through a colander. Return the cabbage to 
the stone jar, putting some mustard seeds and one or 
two cloves in between layers of cabbage. Do not pack 
tightly. Cover with good cider vinegar, and after 
the cabbage has well settled add more vinegar, and 
continue this until the cabbage is thoroughly moistened 
with vinegar. 

Red cabbage may be pickled the same way, leaving 
out the peppers. 

PICKLED CABBAGE.— III. 

Chop up sufficient cabbage to make ten pounds, 
sprinkle over two tablespoons salt, and let stand for 

128 



The REX. 



Apparatus and Preserving Jars mentioned in 
this Book <3re now procurable in South Africa. 
Write for particulars to the Sole Agents— 

MESSRS, TAEUBER & CORSSEN, 
P.O. BOX 2953 CAPE "UOWN, 

— who will give you the name of the nearest 
distributor. 



CANNING, PRESERVING AND PICKLING. 

two hours, then mix with one cup mustard seeds, one 
teaspoon ground allspice, one cup brown sugar, one 
tablespoon black pepper, two cups chopped onion, and 
one or two chopped red peppers. Cover with good 
cider vinegar, put into jars, and seal. 

CHOW CHOW.— I. 

Two pounds green tomatoes, two pounds small 
onions, one cauliflower, three large green peppers, three 
large red peppers, two pounds small cucumbers, salt, 
two pints vinegar, half cup ground mustard, half cup 
flour, quarter ounce turmeric, one teaspoon powdered 
cloves, one teaspoon powdered allspice, two cups brown 
sugar. Wash the cauliflower and divide into small 
pieces, cut the peppers and tomatoes into small chunks, 
and leave the onions whole. Make a brine of half 
cup salt to each two quarts of water, and lay vegetables 
in it for 24 hours, then boil them in this brine for 15 
minutes and drain. Mix together the sugar, cloves, 
allspice, turmeric, and vinegar, and bring to boiling 
point. Make the flour and mustard Into a smooth 
paste with a little vinegar, add to the boiling vinegar 
and cook until the mixture thickens. Add the vege- 
tables, bring to boiling point, then bottle and seal. 

CHOW CHOW.— II. 

One head cauliflower, two pounds small cucumbers, 
two pounds green beans, two pounds small onions, 
one cup ground mustard, half ounce turmeric, two 
tablespoons mustard seed, two quarts vinegar, one cup 
sugar, two tablespoons salad oil. Boil the cauliflower, 
beans, and onions until tender. Cover the cucumbers 
with brine, prepared according to directions in the be- 
ginning of this chapter, and soak for 24 hours, then 
drain and mix with other vegetables- Bring the vine- 

X29 



CANNING, PRESERVING AND PICKLING. 

gar to boiling point, then stir in the turmeric and mus- 
tard, which have been mixed to a smooth paste with a 
little cold vinegar. When mixture begins to thicken 
add the sugar, mustard seed, and oil, stir again, and 
pour hot over the vegetables. Put in jars and seal. 

SMALL CUCUMBER PICKLES.— L 

Wash and wipe 100 small cucumbers, cover them 
with boiling brine, made according to directions given 
at the beginning of this chapter, and let stand 24 hours. 
Then remove them, wipe, place in clean jars, and cover 
with hot vinegar, spiced with an onion, twelve whole 
cloves, two tablespoons mustard seeds, and one or two 
blades of mace. They will be ready for use in two 
weeks. 

To preserve the green colour of cucumber add parsley 
to the vinegar some days before it is used. It will 
acquire a green colour. 

SMALL CUCUMBER PICKLES — II. 

Wash and wipe ten pounds small cucumbers, and 
peel two pounds pickling onions, cover them with a 
brine, and allow them to stand 24 hours. Then drain 
and add one or two green and red peppers, seeded and 
chopped. Put into jars, and to each quart of pickles 
allow two cups cider vinegar and half cup brown sugar. 
Put the vinegar together with the sugar, two table- 
spoons celery seeds, one tablespoon whole cloves, one 
tablespoon whole allspices, and a few pieces stick- 
cinnamon into a saucepan, bring to boiling point, and 
boil for five minutes. Then pour hot over the pickles 
and seal. Will be ready for use in two months. 

130 



CANNING, PRESERVING AND PICKLING. 

PICKLED CAULIFLOWER.— I. 

Break cauliflower into neat pieces, then steam or 
cook g-ently until done, then put them into glass jars 
and cover with the following : — Mix half pound ground 
mustard with half ounce turmeric, and make into a 
thin paste, with some vinegar, then stir into four pints 
of scalding hot vinegar. Stir until the Hquid begins 
to thicken, then add one cup sugar, half cup oHve oil, 
and two tablespoons mustard seed, and simmer for five 
minutes. 

PICKLED CAULIFLOWER.— II. 

Cut cauliflower into neat pieces and sprinkle with 
salt, leave for 24 hours, then treat the same way as 
above. Will be ready for use in two months. 

PICKLED EGGS. 

Boil one and a half dozen eggs for 30 minutes, then 
cool in cold water and remove the shells. Put them 
into jars and pour over the following : — Bring two 
pints vinegar to the boil, add half ounce black pepper, 
half ounce whole allspice, half ounce whole ginger, four 
cloves, and one or two pieces of garlic, allow to simmer 
for 15 minutes before pouring over the eggs. Seal in 
air-tight jars. Will be ready in a month, and is excel- 
lent with cold meat. 

PICKLED HORSERADISH. 

Clean and scrape some horseradish, and put into 
clean, sterilised jars. Boil sufficient vinegar to cover, 
add some chillies and whole peppers, and a small piece 
of whole ginger. Pour hot over the horseradish and 
seal tightly. Will be ready for use in 14 days. 

131 



CANNING, PRESERVING AND PICIKLING. 

MIXED PICKLES. 

Two quarts green tomatoes, two quarts red toma- 
toes, one quart small onions, one cauliflower, three 
green peppers, three red peppers, one cabbage, two 
tablespoonfuls mustard, 1 tablespoonful turmeric, 
three-quarter pound (one and a half cups) sugar, salt, 
water, quarter pound (one cup) flour, two quarts boil- 
ing vinegar, two pounds cucumbers. Slice the toma- 
toes and peppers, peel and slice onions and cucumbers, 
chop cabbage, and separate the cauliflower. Put all 
into a brine, using one-half cupful of salt to five quarts 
of water, and allow to stand for 24 hours. Drain 
thoroughly and steam until tender. Mix together the 
spices, sugar, and flour, and add enough water to 
make a paste. Add to boiling vinegar and one pint 
of water and cook until very thick. Add the vege- 
tables and mix well. Put into jars and seal. 

MUSTARD PICKLES. 

One large cauliflower, one quart small button onions, 
vinegar, quarter pound (one cup) flour, six tablespoons 
ground mustard, one tablespoonful turmeric, three- 
quarter pound (1^ cups) sugar, four quarts water, one 
pint (two cups) salt. Peel the onions and divide the 
cauliflower into flowerets. Make a brine with the 
water and the salt, then pour it over the vegetables 
and allow to stand for twenty-four hours. Then heat 
to almost boiling- point and drain. Mix the flour, 
mustard, and turmeric in a saucepan with enough cold 
vinegar to make a smooth paste, then add the sugar 
and sufficient vinegar to make two quarts in all. Boil 
this mixture till thick, stirring all the time, then add 
the vegetables, and boil until well heated through. 
Divide into sterilised jars and cover. 

132 



CANNING, PBESERVING AND PICKLING. 

PICKLED NASTURTIUM SEED. 

Take the green seed after the flower has dried off. 
Lay in salt and water for two days, and then in cold 
fresh water for one day. Pack into bottles and cover 
with boiling vinegar, seasoned with mace, peppercorns, 
and a little white sugar. Cork and set away. These 
are a good substitute for capers, to be used with boiled 
mutton. 

PICKLED ONIONS.— I. 

Use small white onions, let them stand in a strong 
salt and water solution for four days. Then make 
another strong brine, bring to boil, put in the onions 
and boil for five minutes. Drain and let them lie in 
cold water for half a day. Put into bottles, filling 
spaces with mustard seed, whole mace, and pepper- 
corns. To one gallon vinegar add one cup sugar, 
bring to the boil, and pour over onions, filling bottles 
to overflowing. Cork and seal while hot. 

PICKLED ONIONS.— II. 

Scald well picked onions by pouring boiling water 
over them, then remove the outer skins. Then put 
into brine as directed at the beginning of the Chapter 
and leave for 24 hours. Drain and put into jars, then 
pour over spiced vinegar as above. Will be eatable 
in three months' time, but will be nicer if kept longer. 

YELLOW PEACH PICKLES. 

Six pounds yellow peaches, two bottles vinegar, two 
tablespoonfuls coriander seed, quarter cup brown 
sugar, four red chillies cut up, three or four large 
onions sliced, two tablespoonfuls turmeric, one dessert- 
spoonful salt, orange leaves, allspice, and peppercorns. 

133 



CANNING, PRESERTING AND PICKLING. 

Bring vinegar to boil, then add onions and peaches, 
and allow to boil again, then add remainder of ingre- 
dients. Do not boil very long. Orange leaves must 
be added after it has been taken off the fire. Bottle 
when cool. 

PICCALILLI- 

Twelve pounds green tomatoes, two pounds young 
cucumbers, two green peppers, four onions, two quarts 
cider vinegar, one cup salt, one cup sugar, one table- 
spoon peppercorns, one tablespoon mustard seeds, one 
teaspoon whole cloves. Chop the vegetables, mix with 
the salt, and leave to stand for 12 hours, then drain 
thoroughly. Heat the vinegar, sugar, and spices, add 
the chopped vegetables and bring to boiling point. 
Put into clean jars and seal tightly. 

GREEN TOMATO PICKLES.— I. 

Cut in thin slices ten pounds green tomatoes, \(i 
one dozen onions. Then put in layers the tomatoes 
and onions, sprinkling them well with salt, and let 
stand overnight. Next morning drain off all the liquor, 
put them into a saucepan with two tablespoons allspice, 
two tablespoons whole cloves, two tablespoons mustard 
seeds, and two tablespoons ground cinnamon (spices to 
be tied in a piece of muslin), cover with vinegar, add 
two cups brown sugar, and let simmer gently for 15 
minutes. Put into jars and seal tightly. 

GREEN TOMATO PICKLE.— II. 

Take 12 potmds green tomatoes, slice them into a 
bowl with 12 onions, sprinkle salt between the layers, 
and 1( t stand overnight. Next morning pour off the 

134 



CANNING, PRJtHKRVING AND PICKLINU. 

liquid and cover well with vinegar — about two quarts 
will be required — and add the following : — Two pounds 
brown sugar, two tablespoons black pepper, two table- 
spoons ground cinnamon, one tablespoon ground 
cloves, one tablespoon ground allspice, one tablespoon 
ground ginger. Mix all together and stew until ten- 
der. Stir often to prevent burning. Put up in glass 
jars and seal- 

WALNUT PICKLE. 
Gather the walnuts when soft enough to be pierced 
by a pin. Put them in strong brine, made of ^ lb. 
salt to each 2 pints water, for five days, after prick- 
ing them with a darning needle or metal skewer. Lay 
in cold water for six hours, then drain and place in 
the sun, spread out on paper, until they are black. 
Pack into small glass bottles and pour the pickling 
vinegar boiling hot over them. For each gallon of 
vinegar take one cup of sugar, three dozen each of 
cloves and black peppercorns, half as much allspice, 
and a dozen blades of mace. Boil for five minutes. 
(Walnuts discolour the hands, so use gloves when 
handling them.) 

TO SALT VEGETABLES FOR PICKLING. 

A popular way of preserving such vegetables as 
green beans, cucumbers, and green sliced tomatoes is 
by means of salt. The vegetables are packed in a cask 
with alternate layers of coarse salt, the last layer being 
salt. A weight is then placed on top in order to keep 
the vegetables down, and a little water poured on to 
moisten the salt. A brine will then be formed suffi- 
cient to cover the pickles. The cask is then covered 
up well, and vegetables will keep perfectly for several 
months. When required for use the vegetables are 
soaked in fresh water for 24 hours or more. During 
cooking the water may be changed once or twice. 

135 



Chapter X, 



Chutneys and Sauces. 

APPLE CHUTNEY.— I. 

Put through a meat chopper l^lb. peeled and cored 
apples, lib. onions, and ^Ib- stoned raisins. Add 2 
quarts of vinegar, and cook gently for 2 hours, then 
add ]lb. ground ginger, lib. brown sugar, 2 teaspoons 
cayenne pepper, -Mb. mustard seeds, and a little salt. 
Ccok another 5 minutes, stiring well, then leave to cool 
and bottle. 

APPLE CHUTNEY.— IL 

Twelve sour apples, one onion, two green peppers, 
two red peppers, one cup seeded raisins, one pint (two 
cups) vinegar, two cups brown sugar, juice of four 
lemons, one tablespoon ground ginger, quarter tea- 
spoon cayenne pepper, one tablespoon salt. Peel and 
core the apples, and cut up into small pieces. Chop 
the onion and peppers fine, add to the apples, and put, 
together with all the other ingredients, into a sauce- 
pan. Let simmer for about an hour, stirring often. 
Bottle while hot. 

APPLE CHUTNEY.— HL 

Ten sour apples, two green peppers, three large 
onions, one cup vinegar, one cup seeded raisins, one 
cup brown sugar, one tablespoon salt, one tablespoon 
mustard seed- Peel, core, and chop the apples, seed 
and chop the peppers, and peel and chop the onions. 

136 



CANNING, PRESERVING AND PICKLING. 

Put them into a saucepan, add the other ingredients, 
and let simmer for about half an hour or more. Bottle 
hot. 

APPLE CHUTNEY.— IV. 

Twenty-four large sour apples, three pounds moist 
sugar, one and half ounces ground ginger, six ounces 
salt, one pound stoned raisins, half ounce red pepper, 
two ounces mustard seeds, two ounces garlic or onions 
chopped fine, three pints vinegar. Make a syrup with 
the sugar and half the vinegar. Peel, core, and cut 
up the apples, put into boiling syrup, and cook until 
quite clear and pulpy, then add other ingredients and 
rest of vinegar (if too thick add more vinegar). Cook 
for 10 to 15 minutes, stirring constantly. 

APPLE KETCHUP. 

Stew enough sour apples to make two cups, and 
rub through a sieve, then add two onions chopped very 
fine, two pints vinegar, one cup sugar, one teaspoon 
mustard, one teaspoon ground cloves, one teaspoon 
white pepper, one teaspoon salt, one teaspoon ground 
cinnamon, and one teaspoon ground cloves. Allow 
to simmer until of the right consistency. Bottle in 
sterilised jars and seal white hot. 

APRICOT CHUTNEY.— I. 

lib. stoned raisins, lib. apricots, lib. moist sugar, 
2 teaspoons salt, 2 large onions finely chopped, 1 table- 
spoon ground ginger, 2 teaspoons ground coriander 
seeds, 1 tablespoon ground chillies or 1 teaspoon cay- 
enne pepper, and 3 bottles vinegar- Allow to cook 
for 2 hours, stirring often to prevent burning. 

137 



CANNING, PRESERVING AND PICKLING. 

APRICOT CHUTNEY.— II. 

Three-quarter pound raisins, one pound sugar, two 
large onions, two teaspoonfuls ground coriander seed, 
one pound apricots, one teaspoonful salt, one table- 
spoonful ground ginger, six cups vinegar, 2 or 3 red 
peppers. Put seeded raisins, apricots, and onions 
through a meat grinder. Add spices and vinegar, 
and cook slowly for about one and a half to two hours, 
stirring often. 

APRICOT KETCHUP. 

Sixteen pounds ripe apricots, four quarts vinegar, 
four cups brown sugar, one cup grated horseradish, 
one tablespoon salt, two tablespoons ground cinnamon, 
two tablespoons ground cloves, two tablespoons ground 
mace, two tablespoons ground allspice, three table- 
spoons ground ginger. Wash the apricots, divide in 
halves, and remove the stones, then put into a sauce- 
pan, add enough water to prevent from burning, and 
cook for about an hour. Rub through a sieve or 
colander, add the vinegar and rest of ingredients, and 
allow to simmer for two hours or more, stirring occa- 
sionally. Pour into hot, sterilised jars and seal. 

BANANA CHUTNEY.— I. 

Twenty-four bananas, two small onions, half pound 
seeded raisins, ^ cup brown sugar, one teaspoon ground 
ginger, one tablespoon salt, quarter teaspoon cayenne 
pepper, half teaspoon ground cinnamon, two cups vine- 
gar, two red peppers. Peel the bananas and cut into 
pieces, add the vinegar, sugar, also the chopped onions, 
chopped peppers, raisins, and spices, and simmer until 
tender. Bottle and seal. 

138 



CANNING, PRKSEHVING AND PICKLING. 
BANANA CHUTNEY.— II. 

Put through a mincer 12 ripe bananas peeled, lib. 
sour apples peeled and cored, ^Ib. onions, and Jib. 
stoned raisins, then add a litle salt, ground ginger, 
and cayenne pepper to taste. Simmer gently in ^ pint 
vinegar for 2 or 3 hours, stirring frequently. 

CAPE GOOSEBERRY CHUTNEY. 

Three pounds Cape gooseberries, half pound chopped 
raisins, two chopped onions, half cup brown sugar, one 
tablespoon salt, two teaspoons ground ginger, two 
teaspoons cayenne pepper, two cups vinegar. Remove 
the hull from gooseberries, put into a preserving pan 
together with all the other ingredients and cook until 
tender and of the right consistency. Bottle and seal. 

DRIED FRUIT CHUTNEY. 

One pound dried peaches, one pound dried apricots, 
one pound stoned dates, one pound seeded raisins, two 
cups sugar, six cups vinegar, one and half tablespoons 
salt, half teaspoon cayenne pepper, half tablespoon 
ground cinnamon, half tablespoon ground cloves, half 
clove garlic. Soak the peaches and apricots in suffi- 
cient water to cover for about two hours, then cut up 
into small pieces, also the dates, and cook until tender 
in the same water in which peaches and apricots were 
soaked. Then add the other ingredients and cook for 
about two hours, stirring occasionally. Seal white 
hot in sterilised jars. 

Dried apples may be used in the same way, and dried 
figs added. 

139 



CANNING, PRESERVING AND PICKLING. 

MARROW CHUTNEY. / 

Peel and remove the inside of a marrow, then weigh 
21b. of it- Cut it up into small squares, then add 1 
cup sug-ar, 2 tablespoons salt, 8 cloves, 1 finely cut up 
onion, and 1 quart vinegar. Cook until marrow is 
soft, then leave until cool, and add |^oz. mustard and 
Joz. turmeric made into a smooth paste with a little 
cold vinegar. 

QUINCE CHUTNEY. 

Three pounds quinces or sour apples, four ounces 
dried chillies, half a pound sugar, half a clove garlic, 
1 tablespoon ground ginger, six ounces salt, one pound 
raisins (seeded), three pints vinegar. Peel, cut, and 
core the quinces or apples, boil in the vinegar until 
soft, rub through a sieve, then add chillies cut up fine, 
sugar, and other ingredients, and more vinegar if 
desired ; simmer gently for half an hour, then put in 
jars. 

RHUBARB CHUTNEY. 

Cut up four pounds rhubarb and cook it with two 
cups sugar until tender, then add five chopped onions, 
two ounces curry powder, half teaspoon cayenne 
pepper, one tablespoon salt, half pound seeded raisins, 
and two cups vinegar. Let simmer gently until mix- 
ture is thick and all the ingredients are tender. Then 
bottle and seal. 

TOMATO CHUTNEY. 

Twenty-five large tomatoes, three-quarters pound 
dried peaches, three-quarters pound raisins (seeded), 
one pound brown sugar, five ounces salt, two onions, 

140 



CANNING, PRESERVING AXD PICKLING. 

half ounce each of ground ging-er, cloves and garlic, 
t'vo ounces dried chillies cut up finely, one pint vinegar. 
Cut up tomatoes and onions and boil together with 
raisins, dried peaches and garlic. When soft, pass 
through a mincer. Mix together with other ingre- 
dients, then simmer gently for half an hour or more, 
then put into jars, and when cold cover securely. 

GREEN TOMATO CHUTNEY. 

Six pounds tomatoes, one pound onions, two cups 
golden syrup, one tablespoonful mustard, one tea- 
spoonful (small) cayenne pepper, one tablespoonful 
coriander seeds, one tablespoonful allspice, one table- 
spoonful cloves, one bottle vinegar- Slice tomatoes 
and onions, put in layers with salt and leave overnight. 
Drain off the salt water next morning, then add other 
ingredients, and cook two to three hours. 

TOMATO KETCHUP.— I. 

Take 81b. tomatoes and stew until tender, together 
with one or two shallots or onions cut up, then put 
through a sieve. Return to the saucepan, and add a 
tablespoon salt, 1 tablespoon ground cloves, 1 table- 
spoon ground ginger, i tablespoon allspice, and 1 pint 
vinegar. Boil until reduced to one-third. 

TOMATO KETCHUP.— n. 

Twelve pounds ripe tomatoes, two pints vinegar, one 
cup sugar, two cloves garlic, five tablespoons salt, one 
tablespoon ground mace, one tablespoon ground cloves, 
one tablespoon ground cinnamon, one tablespoon 
ground allspice, one tablespoon celery seeds, half table- 
spoon cayenne pepper. Cover the tomatoes with boil- 

141 



CANNING, PRESERVING AND PICKLING. 

ing water and remove the skins. Cut up, then puc 
into a saucepan with all the other ingredients, cook 
until reduced to one-half ; then pass through a siev^, 
re-heat and bottle. 



TOMATO SAUCE.— I. f 

Twenty ripe medium size tomatoes, two small onions, 
three green peppers, one tablespoon salt, f cup sug^r, 
one teaspoon ground cinnamon, one teaspoon groijnd 
cloves, one teaspoon ground ginger, f cup vinegar. 
Cover the tomatoes with boiling water and remove [the 
skins. Peel the onions, remove the seeds of peppers 
and chop up fine, add to the tomatoes cut up, and cQok 
gently until tender. Pass through a sieve, return 
to the saucepan, and add vinegar, sugar, salt, and 
spices, and cook for 10 to 15 minutes, then bottle in 
sterilised jars and seal- 

TOMATO SAUCE.— IL 

Stew until tender ripe tomatoes with one or two 
shallots cut up fine and a small piece of butter the size 
of a walnut. If preferred it can be put into a cool 
oven and cook until tender. Then rub through a 
sieve, and to every 2 pints of pulp add 2 teaspoons 
ground ginger, 1 dessertspoon salt, 1 dessertspoon 
chilli vinegar, and 2 tablespoons white vinegar. Cook 
till it thickens, stirring frequently to prevent it from 
burning. 



142 



Chapter XI. 
FRUIT DES5ERT5. 

Hot Puddings. 



BAKED APPLES. 
The usual way is to bake them in their skins, but 
a better way is to first of all peel them, remove the 
core, then stand them in a little baking- dish, and to 
pour in a quarter of a cup of water in which f cup 
sugar has been dissolved. Add a little lemon rind and 
one or two cloves. Cover up the pan by placing" an 
inverted pan on top, and cook in oven until apples are 
tender, then remove the cover, sprinkle the apples 
well with sugar and place in the hottest part of the 
oven so as to glaze them. Serve with cream. 

BOILED APPLE PUDDING. 

2 cups breadcrumbs ; 2 cups coarsely-chopped 
apples ; ^ lb. finely-chopped suet ; 1 cup moist sugar ; 
4 eggs ; 1 cup milk ; ^ teaspoon salt ; J teaspoon 
grated nutmeg. 

Mix all the dry ingredients together, add beaten 
eggs and milk, and let stand one hour for the bread 
to soak. Pour mixture into a well-greased basin and 
steam two hours. 

BAKED APPLE DUMPLINGS. 

2 cups flour ; 2 teaspoons baking powder ; ^ tea- 
spoonful salt ; 2 tablespoons butter ; 2 teaspoons drip- 
ping ; I cup milk ; 4 apples. 

143 



CANNING, PRESERVING AND PICKLING. 

Mix and sift dry ingredients, work in butter ancj 
dripping- with tips of fingers, add milk graduallyl 
mixing with a knife, toss on floured board, pat an| 
roll out, then cut into rounds to cover apple. Pe^ 
and core apples, put sugar and a little ground cinnf- 
mon in the cavities, and squeeze a little lemon juite 
over. Place an apple on each round, moisten tae 
edges, and press together so as to completely coA/er 
the apple, and bake for half-an-hour. Brush the top 
with egg and just before removing dust with sugar. 

BOILED APPLE DUMPLINGS. 

Make a Suet Crust as follows :— Mix 1 cup finely 
shredded suet, freed from skin, with 2 cups of flour, 
and ^ teaspoon salt, 1 level teaspoon baking powder, 
and mix with water to a fairly firm dough, then roll 
out, cut into rounds, slightly smaller than the apples. 

Peel and core 6 apples and fill the cavities with 
sugar, then place each on a round of paste, slightly 
moisten the edges, and press the paste gently to the 
top of the apples, where it should be made to join. Tie 
each dumpling into a piece of well-floured cloth and 
cook in gently boiling water for about 60 minutes. 

APPLE AND RICE DUMPLINGS. 

Peel and core apples, and fill the cavities with 
sugar, cover each apple with cooked rice and tie in a 
piece of floured cloth. Put into boiling water and boil 
gently for 50 to 60 minutes. Serve with a sweet 

S3.UCC 

APPLE PUDDING. 

2 lbs. apples; f cup sugar; 2 cups milk; 4 eggs; 
flavouring. 

144 




o 



S 



c 
o 

Oh 



CANNING, PRESERVING AND PICKLING. 

Peel, core and slice the apples, and stew them with 
^ cup of the sugar and 2 or 3 tablespoons water. A 
few pieces stick cinnamon may be added if desired. 
When tender pass through a sieve. In the meantime 
bring milk to the boil, then remove from fire, add the 
rest of sugar and pour on to the beaten yolks of eggs, 
then cook over hot water until the mixture thickens, 
but do not allow to boil, and flavour as desired. 
Place the apple pulp in a pie-dish, pour on the cus- 
tard, and cover with the egg whites beaten until stiff 
and sweetened with a little castor sugar. Put in a cool 
oven to slightly brown the meringue. 

BOILED APPLE PUDDING I. 

Make a suet crust as directed for " Boiled Apple 
Dumplings," roll out and line a well-greased pudding 
basm with it, reserving about a quarter of it for the 
lid. Fill up with slices of sour apples, sprinkled well 
with sugar, add a few cloves or ground cinnamon, 
then squeeze a little lemon juice over the top and add 
about 2 tablespoons of sherry or water. Roll out the 
rest of the pastry to the size of the top of the basin, 
slightly moisten the edges, and press firmly together. 
Tie a well-floured cloth or greased paper over the top 
and steam the pudding for 2i to 3 hours. 

BOILED APPLE PUDDING II. 

Mix together 1 cup of stale breadcrumbs, ^ lb. finely 
shredded suet, 1 cup of coarsely chopped sour apple 
and ^ cup of sugar. Beat up 2 eggs well and mix with 
I cup of milk. Mix all well together and allow to 
stand for a while so that the bread can soak, and if 
not sufficiently moist, add a little more milk, then 

145 



CANNING, PRESERVING AND PICKLING. 

pour into a well-greased mould, and steam 2 hours. 
Serve with a sweet sauce. 

BREAD AND APPLE PUDDING I. 

Spread slices of bread with butter and place a 
layer in the bottom of a baking dish, next put a layer 
of peeled, cored and sliced sour apples, and continue 
this way until the dish is full, then pour over 1^ cups 
milk, t(> which 2 eggs, beaten slightly, had been 
added, ^ cup sugfar and 1 teaspoon vanilla essence. 
Sprinkle a little ground cinnamon on top, dot with 
pieces of butter and bake for half an hour in a slow 
oven. 

BREAD AND APPLE PUDDING II. 

Arrange alternate layers of stale breadcrumbs and 
thinly-sliced apples in a pudding dish, sprinkling each 
layer with sugar, a little cinnamon, or other spices, 
and put small dots of butter over each layer. Have 
the last layer of crumbs and pour one cup of molasses 
or treacle, mixed with a little water, oA^er all, or if 
preferred a glass of wine or water may be poured 
over. Bake covered for half-hour, then remove the 
cover and bake three-quarters of an hour or more. 

BREAD AND APPLE PUDDING III. 

Fry strips of bread in butter and roll them in castor 
sugar. Line a baking dish with some of these, 
then fill the dish alternately with a rich apple sauce 
or pur^e, rubbed through a sieve, and strips of fried 
bread, which should form the top layer. Brown in 
a moderate oven and sprinkle with castor sugar. 

146 



CANNING, PRESERVING AND PICKLING. 

APPLE CHARLOTTE. 

Put strips of bread, from which the crusts have been 
cut off, and dipped into melted butter, in the bottom 
of a plain mould, then line the sides of the mould the 
same way and fill up with apple puree, which has been 
sweetened and the rind and juice of one lemon added. 
Place a piece of bread, dipped into melted butter, on 
top and bake in a moderate oven. 

APPLE PIE. 

Line a pie-plate with Short Crust, then fill two- 
thirds full with thin slices of sour apples, which have 
been pared and cored. Sprinkle over about 2 table- 
spoons of sugar mixed with a little ground cinnamon, 
or if preferred, two or three whole cloves may be used 
instead of cinnamon. Squeeze a little lemon juice over 
and dot over with a few pieces of butter on top. Wet 
the edges of the undercrust, and cover with an 
upper crust, using Puff or Short Pastry, as above, 
and press the edges together. To glaze, brush over 
with beaten egg, diluted with a little water, or milk 
may be used instead of egg. Sprinkle with coarse 
sugar and bake in a moderate oven. 

Two tablespoons of currants and 2 tablespoons sul- 
tanas make a nice addition to the apples. 

APPLE CREAM PIE. 

Line a deep pie-plate with Short Crust, putting on 
a rim of Puff Paste, if liked, then fill up with apple 
pur^e, which has been sweetened and flavoured 
according to taste, and bake without a top crust. 
When cold decorate the top with whipped cream, 
forced through a rose tube, and slightly sweetened. 

147 



CANNING, PRESERVING AND PICKLING. 

Instead of whipped cream, a meringue may be used 
by beating up the white of an egg to a stiff froth with 
one tablespoon of castor sugar, then put into a cool 
oven to get a nice golden brown. 

APPLE CUSTARD PIE I. 

Line a pie-plate with Short Ctust, putting on a rim 
of Puff Paste, if desired, and fill up with li cups 
apple pur^e, to which ^ cup of sugar has been added, 
2 tablespoons butter, J teaspoon each of ground cin- 
namon and ginger, and the yolks of 3 well-beaten 
eggs, then bake. Serve with whipped cream or a 
meringue on top. 

APPLE CUSTARD PIE II. 

Line a pie plate with paste, and fill with 
apple pulp, then bake in a quick oven until 
the paste is cooked. Beat up one egg slightly, add 
f cup milk, sweeten to taste and flavour with vanilla 
essence or a few gratings nutmeg, then pour on top 
of the apple puree and cook in a moderate oven until 
the custard is firm. 

DEEP APPLE PIE. 

Butter a deep pie dish and place an egg-cup in the 
centre, then fill the dish with thin slices of apples, 
which have been pared and cored. Sprinkle thickly 
with sugar, and dot with small pieces of butter, then 
dredge lightly with flour, and pour in about a quarter 
of a cupful of water. If liked a few pieces of stick 
cinnamon or cloves may be added. Place a rim of 
pastry about the edge of the dish, pressing on the 
inside, but leaving the outer edges free and un- 

148 



CANNING, PRESERVING AND PICKLING. 

touched, then brush over with a little water, and put 
on the top crust. Make a cross cut in the centre, and 
decorate with a pastry rose made as follows : Roll 
out some of the pastry as thin as possible, cut a large 
square, and fold it as many times as you can, then 
gather the corners together, wet them, and press to- 
gether tightly. With a sharp knife cut a cross through 
the pastry ball, and fold back the leaves. Place this 
in the centre in the hole, and brush the pie with milk 
or the yolk of an egg beaten up with a little water, 
and sprinkle coarse sugar on top. Bake about 30 
minutes. Serve hot or cold. When serving, lift the 
inverted egg-cup In order to free the juices. 

APPLE PUFFS. 

Line patty-pans with Puff Pastry, put a few hard 
breadcrumbs in the centre of each to prevent them 
from rising and partially bake. Remove the crusts 
and fill with the following apple mixture : To 1 cup 
apple pur^e, add the juice and grated rind of a lemon, 
the yolks of 2 eggs and the stiffly-beaten white of one. 
W^hlp the other white of egg until stiff, sweeten with 
sugar, put a teaspoonful on top of each cake and 
bake in a moderate oven, for about 15 minutes. 

APPLE ROLY-POLY. 

2 cups flour ; 1 teaspoon baking powder ; 1 teaspoon 
salt; 2 tablespoons dripping; 2 tablespoons butter; 1 
cup sugar ; 2 teaspoons cinnamon ; milk ; apples. 

Sift the flour, baking powder, and salt together, 
and mix to a soft dough with milk. Then roll out to 
quarter of an inch thick, spread thickly with sliced 
apples and sift over them the sugar and cinnamon. 
Roll the dough up the same as jelly cake, press the 

149 



CANNING, PRESERVING AND PICKLING. 

ends well together, place the pudding on a plate, set 
the plate in a steamer over the kettle of hot water 
and steam 1^ hours. 

APPLE AND TAPIOCA PUDDING. 

Soak 1 cup tapioca In 3 cups water for one hour, 
then add the juice and thinly cut rind of one lemon 
and cook until clear and transparent. Remove from 
the fire and sweeten to taste, then put into a pudding 
dish in alternate layers with peeled, cored and thinly 
sliceds sour apples. Mix | cup milk together with 1 
egg, add 2 tablespoons of sugar and ^ teaspoon 
vanilla essence, and pour on top. Put pieces of butter 
on top and bake in a moderate oven. 

BABA, WITH APRICOTS AND MERINGUE. 

2 cups flour ; 4 eggs ; ^ cup butter ; ^ teaspoon salt ; 
1 dried yeast cake ; and ^ cup lukewarm water. 

Mix yeast with water, and when thoroughly dis- 
solved add flour to make a dough. Knead into a ball, 
cut at right angles across the top half-way through 
the ball, set in a saucepan with lukewarm water and 
leave until light and spongy. Beat the rest of the 
flour, salt, butter and 2 eggs to a smooth mixture, add 
the other 2 eggs, one at a time, beating well, add light 
ball of sponge, and again beat until smooth. Turn 
into a fluted or oval pan, and put in a warm place to 
rise. When double in bulk bake half-hour. Remove 
the centre from Baba to form a thin case. Into the 
case put canned apricots. Cook the syrup of apricots 
with 1 cup sugar to a thick syrup, and pour this hot 
over apricots in baba. Pipe meringue above and 
dredge with sugar. Brown in a moderate oven. 

150 



CANNING, PRESERVING AND PrCKLING. 
APRICOT CREAM PUDDING. 

^ cup bread crumbs ; 1 cup of thick cream ; 1 cup 
canned apricots ; 2 tablespoonfuls of browned bread 
crumbs ; 3 tablespoonfuls of sugar ; 1 teaspoonful of 
vanilla extract ; 3 eggs ; and J teaspoonful of salt. 

Whip up the cream until stiff, then add the yolks 
of the eggs, the salt, sugar, vanilla and the whites 
of the eggs beaten to a stiff froth. Butter a mould 
and dust it with the browned bread crumbs, put a 
layer of white bread crumbs, then a layer of the 
apricots and some of the mixture ; continue this until 
the mould is full. Bake for thirty minutes. Serve 
decorated with whipped and sweetened cream. 

CANNED CAPE GOOSEBERRY PUDDING. 

Butter a puding dish, put in a layer of bread, cut 
in thin slices and buttered, then a layer of canned 
berries. If the berries are not already sweetened, 
sprinkle on a little sugar. Continue the layers until 
the dish is nearly full. Bake about half-an-hour in 
a moderate oven. Serve with sugar and cream or 
hard sauce. 

CHERRY PUDDING. 

Take 2 eggs ; 1 cup of milk ; li cups flour ; 1 table- 
spoon of melted butter ; ^ teaspoon of salt ; 1 teaspoon 
of baking powder ; 2 lbs. of cherries. 

Beat the eggs light, add to them the milk, the salt 
and the butter, then the flour, and lastly the baking 
powder. Beat well and turn into a well-greased bak- 
ing tin. Lay the stoned cherries on the top, press 
them down, sprinkle them rather thickly with granu- 
lated sugar and bake in a quick oven for 25 minutes. 

151 



CANNING, PRESERVING AND PICKLING. 

LITTLE CHERRY PUDDINGS. 

2 egg-s, I cup sugar, ^ cup butter, 1 cup flour, 1 
teaspoon baking powder, i lb. crystallised cherries. 

Cream sugar and butter together, add beaten eggs, 
then flour mixed with the baking powder. Butter 
some small moulds or dariole moulds, arrange cherries 
in them, and bake in a moderate oven for about 20 
minutes. Turn out and serve with any sweet sauce or 
custard. If liked ^ cup raisins may be added, and in- 
stead of cherries walnuts may be used and a little jam 
dropped in the bottom of each mould. 

APRICOT PIE. 

Take | lb. of flour, and into that rub I lb. butter 
or dripping and butter mixed, j teaspoon salt and 1 
tablespoon sugar, make a well in the centre of the 
flour and^put the yolks of 2 eggs into that, then 
gradually work into a soft paste with cold water into 
which a little lemon juice has been squeezed. Roll 
out and line a pie plate with half the paste. Fill up 
the plate two-thirds full with apricots that have been 
halved and stoned, sprinkle a little sugar over, and 
cinnamon if liked. Wet the edges of the under crust, 
cover with an upper crust, and press edges well to- 
gether. With a fork make a few pricks on the top, 
then brush over with the beaten yolk of an €^gg, 
diluted with a little milk or water, and sprinkle with 
sugar. Bake for 20 to 30 minutes. 

Dried apricots may be used the same way, after 
having been soaked for several hours and thoroughly 
washed. 

APRiCOT TAPIOCA. 

Diain canned apricots from the syrup, then soak 1 
cup tapioca in 3 cups of the syrup, for one hour. Cook 

152 



CANNING, PRESERVING AND PICKLING. 

until transparent, sweeten to taste and serve with the 
canned apricots and cream or custard. 

DATE AND FIG PUDDING. 

Stone one cupful of dates, and chop into small pieces 
with one cupful of figs. Mix with these one-half cup- 
ful of chopped candied orange-peel and citron ; 
sprinkle over the fruit one-fourth cupful of flour, 
mixing it in thoroughly so that every particle may be 
well dredged, then add one-half cupful of chopped 
walnuts and ^ cupful of brown sugar. Soften one and 
one-half cupfuls of brown bread crumbs with two cup- 
fuls of milk, and add to the fruit and nuts with two 
well-beaten eggs. Mix well, turn into a well-greased 
mould, and steam four hours. 

FIG PRESERVE DAINTY. 

A quickly-prepared and delicious dessert can be 
made from a cupful of stiffly whipped cream, one 
tablespoonful castor sugar, half a cupful of nut-meats 
and a little chopped fig preserves. Serve in tall sher- 
bet glasses that have been lined with lady-fingers or 
thin slices of sponge-cake, and garnish with a few 
candied cherries. This dessert can be made in a few 
moments, and should be served as cold as possible. It 
looks dainty and tastes delicious. 

FIG PUDDING. 

Cut half-a-pound of dried figs rather fine and put 
them in a saucepan, with one cupful of milk, to stew 
for quarter of an hour. Put into a basin one cupful of 
bread crumbs, half a cupful of flour, a quarter of a 
pound of finely chopped suet, a quarter pound of 

153 



CANNING, PRESERVING AND PICKLING. 

sugar, and a little grated nutmeg, mixing well. Add 
the figs and the milk, two eggs well beaten, and mix 
all together. Then add one teaspoonful of baking 
powder, mixing it well into the mixture. Butter a pud- 
ding-dish, and pour the pudding in : cover with a but- 
tered paper and steam for two hours. Turn out and 
serve with sweet sauce. 

FIG ROLY-POLY PUDDING. 

Rub into 4 cups of sifted flour a quarter pound of 
finely chopped suet. Add 1 heaping teaspoonful of 
sugar and 1 teaspoonful of baking powder ; make into 
a stiff paste with a little cold water, roll out and fit 
into a buttered pudding-basin, letting the edges hang 
over. Put into the lined dish a layer of fresh, ripe 
figs, that have been peeled and cut up, cover with a 
layer of paste, and repeat until the dish is full. 
Cover the last layer of figs with the overhang- 
ing paste, protect with a buttered paper, and steam 
for three hours. 

FIG AND RAISIN PUDDING. 

Mix together one pound of figs chopped fine, one 
pound of raisins, one cupful chopped suet, one tea- 
spoonful of cinnamon, one-half teaspoonful of cloves, 
one cupful of sugar, one cupful of sweet milk, three 
eggs, one pint of grated crumbs, and one-half tea- 
spoonful of salt. 

Steam three hours and serve with a hard or liquid 
sauce. 

FRUIT SOUFFLE. 

Any kind of fruit, either fresh or preserved may be 
used. When canned fruit is used, drain from syrup 
before proceeding further. Rub one cup of fruit pulp 
through a sieve, sweeten if necessary and heat. Add 
the stiffly-beaten whites of three eggs and a few 

154 



CANNING, PRESERVING AND PICKLING. 

grains of salt to the hot fruit pulp, and beat thor- 
oughly. Turn into a buttered baking-dish, set in a 
pan of hot water and bake until firm. 

LEMON RICE PUDDING. 

4 cups milk, 1 cup of rice, 3 eggs, 3 heaping 
tablespoonfuls of sugar, the grated rind of 2 lemons, 
f teaspoonful of salt. 

Cook the milk and rice together until the kernels 
are tender. Stir together the yolks of the eggs, the 
sugar, salt and grated lemon rind. Pour gradually 
on to this the hot rice and milk, thinning if neces- 
sary with a little more milk to make it somewhat 
thicker than a boiled custard. Turn into a pudding- 
dish and bake in a slow oven for about 15 minutes. 
Beat the whites of the eggs very stiff, and gradually 
add to them 8 tablespoonfuls of sugar and the juice 
of the 2 lemons. Cover the pudding with this mer- 
ingue, and bake tiU it is a delicate brown. 

STEAMED ORANGE PUDDING I. 

f cup of scalded milk ; 1 tablespoonful butter ; | 
cup sugar ; 1 tablespoon lemon juice ; ^ cup grated 
bread crumbs ; 2 eggs ; grated rind and juice of one 
orange ; 2 tablespoonfuls chopped almonds. 

Pour milk over crumbs and butter and let stand an 
hour. Beat eggs, add sugar and beat again, then add 
fruit juice and almonds, and mix all together. Steam 
one hour. Serve with hard sauce. 

STEAMED ORANGE PUDDING II. 

2 eggs and their weight in butter, flour and castor 
sugar, 1 teaspoon baking powder, the grated rind and 
juice of 2 oranges. 

Cream the butter and sugar, add eggs and beat well, 

155 



CANNING, PRESERX'ING AND PICKLING. 

then lightly stir in the flour, and lastly the grated 
rind and strained juice of oranges. Pour into a 
greased mould, tie a cloth or piece of greased paper 
over the top, and steam for 1^ hours. Serve with a 
sweet sauce. 

ORANGE AND MACAROON PUDDING. 

Soak one-third of a pound of almond macaroons in 
a pint of milk until soft. Beat four eggs without 
separating, and add to them one-half cup sugar and 
the grated rind of one orange. Do not grate in any 
of the white pith, as it spoils the flavour. Stir this 
mixture carefully into the macaroons and add the 
juice of two oranges. Pour into a buttered mould and 
steam for one hour. 

STEAMED PEACH PUDDING. 

To be successful with this kind of pudding the cook 
must see that the water is boiling violently when the 
pudding is placed over it, and must not allow it to fall 
below the boiling point at any time while the pudding 
is cooking. Make a soft dough of the following in- 
gredients : — 

Two cups of flour ; one tablespoon of butter ; one- 
half pint of milk ; one large teaspoon of baking 
powder ; one-half teaspoon of salt ; one and one-half 
pints of peaches. Sift the salt, baking powder and 
flour together, rub in the butter and add the milk. The 
result will be a dough too soft to roll out and which 
must be dipped with a spoon. The peaches should be 
peeled, stoned and cut into rather thick slices. Place 
the sliced fruit in the pudding-dish, first greasing the 
sides of the dish with butter ; drop the dough by the 
spoon over the fruit and set the dish in a steamer 
over a kettle of rapidly boiling water, covering the 

156 



CANNING, PRESERVING AND PICKLING. 

steamer tightly. Boil for one hour and turn the pud- 
ding out without breaking and with the top part 
down. This brings the peaches uppermost when the 
pudding is sent to table. Serve with a liquid sauce. 

PEACH DUMPLINGS. 

Wash one cupful of rice, throw it into a saucepan of 
boiling salted water, and boil rapidly for 15 minutes, 
and then drain. Spread this on square dumpling- 
cloths, and put in the centre of the rice on each cloth 
one whole peach that has been pared and from which 
the stone has been pushed out. Fill the stone-space 
with rice, and gather up the cloths so that there will 
be a thin layer of rice all over each peach. Tie each 
dumpling into a piece of well-floured cloth and cook 
in gently boiling water for 50 to 60 minutes. 

CASSEROLE OF QUINCES. 

Peel G large quinces, cut in halves and remove the 
cores Place in a buttered casserole or pie-dish, 
sprinkle ^ cup sugar over, add 1 cup water, 3 or 4 
cloves, and 2 or 3 pieces of stick cinnamon to flavour. 
Dot pieces of butter on top, cover with the lid of 
another dish and put in a moderate oven to stew 
until done. Serve with whipped cream. 

STRAWBERRY PUDDINGS. 

Beat together to a cream two tablespoons of butter, 
a half cup of sugar and one egg. Then add quarter 
of a cup of milk, a scant cup of lightly sifted flour 
mixed with two scant teaspoons of baking powder. 
Bake in small muffin-tins about twenty minutes, and 

157 



CANNING, PRESERVING AND PICKLING. 

when done remove the centres, fill with crushed 
sweetened strawberries, and put whole berries on top. 
Dust with powdered sugar and serve with rich, sweet 
cream. 

TAPIOCA WITH FRESH FRUIT. 

Soak 1 cup tapioca in 3 cups of cold water for one 
hour, then add ^ teaspoonful salt, f cup sugar, 1 cup 
raisins, and cook until transparent. Arrange in a but- 
tered pudding dish, a layer of tapioca, then slices of 
fruit, and so on until dish is full. Put pieces of butter 
on top and bake in a moderate oven until fruit is 
cooked. Serve with sugar and cream. Any fresh fruit 
such as peaches, apricots, apples, bananas, etc., may 
be used. Dried fruits may also be used if previously 
soaked : but not cooked. 



COLD PUDDINGS. 



APPLE CHARLOTTE. 

• Put strips of bread, from which the crusts have been 
cut off, and dipped into melted butter, in the bottom 
of a plain mould, then line the sides of the mould the 
same way and fill up with apple pulp, which has been 
sweetened and the rind and juice of one lemon added. 
Place f piece of bread, dipped into melted butter, on 
top and bake in a moderate oven. 

COMPOTE OF APPLE. 

Peel eight sour apples and remove the cores. Leave 
whole or cut in halves. Make a syrup of 1 cup of 

158 



CANNING, PRESERVING AND PICKLING. 

sugar and 2 cups of water, boil and skin, then put 
in the apples and thinly-cut rind of 1 lemon and half 
of the juice. Cook until the apples are tender, then 
carefully lift them out of the syrup, and boil the 
syrup quickly until thick and syrupy. Cool and pour 
over the fruit. 

APPLE FRITTERS I. 

^ cup flour, 1 egg, J cup lukewarm water, 1 dessert- 
spoonful of melted butter or salad oil, a pinch of salt, 
apples. 

Mix the flour with the yolk of the egg, add butter 
or oil, and gradually the milk. Just before using, 
beat the egg white to a stiff froth with a pinch of 
salt and mix into the batter. Peel the apples thinly, 
remove the cores, and cut into rings about f inch 
thick. Dip into the batter and fry in deep hot fat 
till a golden brown. Drain on brown paper and 
sprinkle with castor sugar. 

APPLE FRITTERS II. 

Make a batter of 1 cup milk, 2 cups flour, li tea- 
spoons baking powder, 2 eggs beaten separately, | 
teaspoon salt and a tablespoon sugar. Mix to a 
smooth batter, add slices of sour apple and fry in 
boiling hot fat. Drain on paper and serve hot. 

MERINGUED APPLES. 

Peel and core sour apples, then put into a baking 
dish, and if liked fill the hollows with chopped dates 
or sugar. Dissolve J cup of sugar in i cup of water 
and pour into the pan, or instead of the syrup use 
wine, add the thinly peeled rind of one lemon and one 
or two cloves. Cover with an inverted pan, in order 

159 



CANNING, PRESERVING AND PPCKLING. 

to keep in the steam, and when tender remove and 
sprinkle the apples thickly with sugar, then place in 
the hottest part of the oven so as to glaze. Leave to 
get quite cold, then remove to a baking sheet, and 
cover the whole of the apple with stiffly beaten white 
of an egg, which has been sweetened, and dredge 
with castor sugar. Bake in a very slow oven until 
the meringue is set and a light golden brown. When 
cold, place a little whipped cream on top and decorate 
with apple jelly or a crystallised cherry. 

APPLE SNOW. 

Mix the stiffly-beaten whites of eggs with sweetened 
apple pulp, and pile lightly in a glass dish. Serve 
with sweetened whipped cream or custard. 

APPLE TRIFLE. 

Take slices of sponge cake, put into a glass dish 
and cover with apple pulp, then pour a custard over. 
Set away to chill, then spread the top with whipped 
cream and garnish with apple jelly, crystallised cher- 
ries and strips of Angelica. 

APPLE WHIP. 

Fill custard glasses three-quarters full with sweet- 
ened apple pulp, and pile sweetened whipped cream on 
top. 

APRICOT MAIZENA MOULD. 

Take fresh stewed or canned apricots, and drain 
them from the syrup. Strain the syrup and put into 
a saucepan over the fire to heat. To every cup of 
syrup allow 2 level tablespoons of maizena, and mix 

160 



CANNING, PRESERMNG AND PICKLING. 

with a little water. When the syrup reaches boiling 
point gradually stir in the maizena allow to cook for 
five minutes. If not eweet enough, add a little sugar. 
Pour into a wet ring mould, and when cold and firm, 
serve with the fruit in the centre. 

APRICOT WHIP. 

Take canned apricots and drain from the syrup, 
then rub through a sieve, and fold in the stiffly-beaten 
whites of 2 eggs. Pour into a serving dish and serve 
with a custard made from the two egg yolks, ^ cup 
of milk and f cup of syrup from the apricots. 

BANANA CREAM. 

Rub bananas through a coarse sieve, and add as 
much cream as fruit and a pinch of salt. To two 
cups of this mixture, add four tablespoonfuls castor 
sugar and whip it all up until it is very light and 
frothy. Serve it cold in glasses, with a candied cherry 
on the top of each. 

BANANA FRITTERS. 

Make the same batter as for Apple Fritters. Take 
four or five bananas, and cut them in half lengthwise. 
Squeeze over each a little lemon juice to prevent them 
from discolouring. Dip in the batter and fry in deep 
fat as above. 

BANANA TRIFLE. 

Arrange in a glass dish alternate layers of sliced 
bananas and lady-fingers or thin slices of sponge 
cake. Sprinkle in half a cupful of chopped almonds 
and cover with a boiled custard, flavoured with lemon, 
cover with a meringue or whipped cream and decorate 
with slices of bananas. Chill and serve. 

161 



CANNING, PKESERVING AND PICKLING. 

CANNED FRUIT CORNSTARCH MOULD. 
Prepare the same way as " Lemon Mould," but in- 
stead of water use thin syrup drained from canned 
fruit. Set in a ring- mould, and serve with canned 
fruit in the centre. 

LEMON CORNSTARCH MOULD. 

Mix together 6 tablespoons maizena and 6 table- 
spoons sugar, and pour on to this 2 cups of boiling 
water, stir well, then return to the saucepan and 
cook for 5 minutes. Remove from the fire and add 
the juice and grated rind of one lemon. Let cool, then 
fold in the stiffly-weaten whites of 2 eggs, pour into a 
wet mould and leave to set. Serve with a custard 
made of the 2 yolks of eggs. 

CHARTREUSE OF FRUIT. 

After fruit has been prepared as above and allowed 
to stand with sug-ar sprinkled over, add also a small 
tumblerful of green chartreuse or any other liqueur 
preferred. Leave in a cool place for an hour, then 
add some strawberry or raspberry syrup. 

CHERRY CORNSTARCH PUDDING. 

Put two cupfuls of milk into a double boiler ; add 
four tablespoonfuls of sugar and the grated rind, of 
one lemon. When near to boiling point stir in half 
a cupful of cornstarch moistened with a quarter of a 
cupful of cold milk ; cook for five minutes, then re- 
move from the fire and add half a cupful of chopped 
ripe cherries, one teaspoonful of vanilla extract and 
one cupful of whipped cream. Pour into a wet mould 
and turn out when cold. Serve decorated with ripe, 
stoned cherries and whipped and sweetened cream. 

162 



CANNING, PRESERVING AND PICKLING. 

COMPOTE OF FRUIT. 

Compote of fruit simply means fruit cooked in 
syrup. 

Prepare the fruit by peeling- it if necessary, leave 
whole or cut in half. Make a syrup of equal quan- 
tities sugar and water, drop the fruit into it, put on 
the lid of saucepan and allow to cook gently until the 
fruit is tender, then drain from the syrup and put into 
a glass dish. Allow the syrup to boil quickly till 
thick and syrupy, then cool and pour over fruit. 

If liked, the syrup may be thickened with a little 
arrowroot mixed with a little cold water and stirred 
into the boiling syrup. It will be clear and trans- 
parent. 

COMPOTE OF MIXED FRUITS. 

Use various kinds of fruit — grapes, peaches, 
apricots, pears, pineapple, strawberries, oranges, etc. 
Cut up the larger fruits, and in the case of orang-es, 
remove any tough membrane. Sprinkle with a little 
sugar and leave in a dish. Make a syrup by boiling 
2 cups sugar and 3 cups water, till reduced to a pint. 
Pour over the fruit while boiling hot, and leave in a 
cool place for 24 hours. Serve cold. In the case of 
hard fruits, the fruit should be simmered in the syrup 
until sufficiently cooked, but not broken. 

FRUIT FOOL I. 

Take any stewed fruit, rub through a sieve and mix 
thoroughly with an equal quantity of whipped cream. 
Serve in custard glasses with sponge fingers. 

163 



CANNING, PE,ESER.VING AND PICKLING. 
FRUIT FOOL II. 

1 cup milk ; 1 egg ; 1 tablespoonful maizena ; 2 
tablespoonfuls sugar ; 2 cups fruit pulp. 

Make a custard of milk, egg, maizena and sugar, 
then add 2 cups of stewed fruit passed through a 
sieve. Chill and serve. Instead of custard, use one 
cup whipped cream. Cape gooseberries, strawberries, 
bananas and apricots are delicious served this way. 



DRIED FRUITS. 



HOW TO COOK. 

Cover with tepid water, let stand, then wash care- 
fully (if the washing is attempted before the fruit has 
had time to expand to normal shape the pieces will 
be bruised and there will be dirt and sand remaining 
in the cooking water). Throw off the water. Add 
fresh, almost boiling water, and allow to stand for 
several hours. At the end of this time the fruit should 
have absorbed its normal amount of water and will 
hardly need any cooking. But if it should be a little 
tough, simmer over a slow fire. 

Add cinnamon stick or sugar last, but always re- 
member that dried fruit should practically need no 
sugar. Cool, then remove pieces carefully with the 
skimmer to the serving dish, and pour the strained 
juice over it. 

The common mistakes are to wash inadequately and 
to cook too fast and too hard. 

Dried apples, peaches, pears, prunes, apricots, figs 
and raisins will give a different sauce for every day 
in the week. 

164 



CANNING, PRESERVING AND PICKLING. 

STEWED FRESH FRUIT. 

In stewing fruit very little water, or no water, 
should be used, according to the nature of the fruit. 
Hard fruits such as pears, apples, quinces, etc., re- 
quire about 1 cup of water to a lb. of fruit, whereas 
juicy fruits such as apricots, strawberries, mulberries, 
plums, require no water at all. 

The two important points to remember in stewing 
fruits are : (1) Use very little water, if any ; (2) cook 
very gently on the side of the stove, or better still 
cook in a covered dish in a moderate oven. With 
prolonged cooking quinces and pears will turn a nice 
red colour. 

Sugar may be added in the proportion of 4 to 6 ozs. 
to a lb. of fruit, and spices such as cloves or stick 
cinnamon may be added if liked. 

FRUIT TRIFLE. 

Take a tin of canned apricots, strawberries, pine- 
apple or any fruit desired, and place them in a glass 
dish. Cover them with slices of sponge cake, then 
pour the syrup of fruit and a little castor sugar over 
the whole. Make a custard of 2 cups milk, 2 table- 
spoons maizena, and 2 egg yolks, and pour over the 
sponge cakes. Whip the whites of the eggs to a stiff 
froth, sweeten and put on top — or use whipped cream. 
Chopped almonds may be added if desired. 

MULBERRY CORNSTARCH PUDDING. 

To four cupfuls of milk add four tablespoonfuls of 
sugar, bring to the boil, dissolve four tablespoonfuls 
of cornstarch in a little cold milk, and add to the hot 
milk. Cook gradually about ten minutes, then put 
in two tablespoonfuls of butter, one egg well beaten, 

165 



CANNING, PRESJKIRVING AND PICKLING. 

and two cupfuls of drained canned mulberries. Turn 
the mixture into a fireproof baking- dish, and bake in 
a moderate oven for ten minutes. Garnish with berries 
and meringue. 

PEACH BLANCMAN.GE. 

To 1^ cups of milk add 1^ cups of juice drained from 
a bottle of canned peaches, place on the fire, and when 
it commences to boil stir in 4 tablespoons of maizena 
dissolved in a little milk, and allow to cook for 3 min- 
utes. Pour into a wet ring mould, and when cold 
and firm turn out and serve with canned peaches in 
the centre. Another pretty way to serve it is to line 
a mould with canned peaches and to pour the mixture 
over the fruit, then to leave until cold and set and to 
turn out. 

PEACH FRITTERS. 

Peel the peaches, split in two, and remove the 
stones. Sprinkle castor sugar over them, dip each 
piece in batter, made the same way as for Apple 
Fritters, and fry in hot lard. 

PEACHES SERVED WITH MERINGUES. 

Make a meringue by beating the whites of 4 eggs 
until stiff, mix in gently 1 cup of castor sugar and 1 
cup of finely chopped walnuts. Drop in rounds with 
a spoon on to a baking sheet, or force through a forc- 
ing bag, and bake gently in a very slow oven until 
firm. Arrange canned peaches in a glass dish with 
meringues on top. 

PEACH PUFF. 
Line little muffin pans with puff pastry, rolled about 

166 



CANNING, PRKSKRVING AND PIQKLING-. 

a quarter of an inch thick, brush over with a little 
beaten egg", then place small pieces of stale bread 
crusts in the centre to prevent them from puffing- up 
in the centre, and bake in a hot oven for five minutes. 
Remove and place half a canned peach into each, 
then dust over with fine sugar and return to the oven 
long enough to glaze. Serve hot or cold, with a little 
whipped cream on top of each. . , 

PEACH TRIFLE. 

Line the serving-dish with slices of stale cake ; fill 
the dish with sliced peaches, pour a glass of wine 
over, and dust thickly with sugar. Beat the whites 
of two eggs until stiff ; add two tablespoonfuls of 
powdered sugar, and beat until fine and dry. Heap 
this meringue over the peaches, and dust thickly with 
powdered sugar ; place the dish upon a board, and 
brown quickly in the oven. Stand aside to get cold. 
Serve with cream. (Save the yolks of the eggs for 
sauces or mayonnaise.) 

PINEAPPLE TAPIOCA. 

Soak ^ cup of tapioca in 3 cups water for one hour, 
then cook until transparent, together with | cup of 
sugar and the rind of one lemon. Remove and add 
1 cup grated pineapple. Serve with whipped cream. 

PRUNE WHIP. 

Soak prunes overnight, and the next day cook until 
tender, together with the juice and grated rind of a 
lemon. Remove the stones, chop up fine, and mix 
with whipped cream or the stiffly-beaten whites of 
eggs. 

X67 



CANNING, PRESERVING AND PICKLING. 

RICE-AND-PEACH CASSEROLE. 

Wash and drain one cupful of rice, put it in a 
saucepan with two cupfuls of milk, two tablespoon- 
fuls of butter, two tablespoonfuls of sugar and the 
grated rind of half a lemon ; simmer gently for an 
hour and a half until the milk is absorbed and the rice 
is soft. Pound the rice and while hot press the paste 
in a well-buttered mold and set aside to cool. Turn 
out when cold. Mark around the top with a sharp 
knife far enough from the outer edge to form a fairly 
thick wall of paste. Brush over with beaten egg, put 
into the oven for a few minutes. Scoop out the inner 
part, leaving the bottom crust of the same thickness 
as the sides. Fill with peaches and decorate with 
whipped and sweetened cream and chopped nuts. 

SPONGE CAKE FRUIT DAINTY. 

Take a small round sponge cake, and remove the 
centre to form a round case, into which fill any stewed 
fruit, such as apricots, or fresh crushed strawberries 
sprinkled with castor sugar. Pile on top some 
sweetened whipped cream, and sprinkle over some 
finely chopped almonds and pistachio nuts. Instead 
of whipped cream, the stiffly-beaten whites of eggs, 
sweetened with sugar, may be used. 

STRAWBERRY BLANCMANGE. 

Stew strawberries, strain off the juice and sweeten 
to taste. Place over the fire, and when it boils stir 
in maizena mixed with a little cold water, allowing 
two tablespoonfuls of maizena for each pint of 
juice ; continue stirring until sufficiently cooked. 
Pour into moulds wet in cold water and set away to 
cool. Serve with cream and sugar and fresh straw- 
berries if desired. 

168 



CANNING, PRESERVING AND PICKLING. 

TAPIOCA WITH CANNED FRUIT. 

Drain the syrup from a bottle of canned fruit and 
soak 1 cup tapioca in 3 cups of juice for one hour. If 
there is not sufficient juice, add a Uttle water and a 
squeeze of lemon juice. Cook until transparent, 
sweeten to taste, add canned fruit drained from the 
syrup and pour into a glass dish. Leave till cold and 
serve with a custard. If liked, a glass of sherry may 
be added. 

FRESH FRUIT SALAD, No. I. 

Allow the following ingredients : — 1 pineapple, 
finely chopped ; 1 pint of strawberries ; 6 bananas ; 
6 oranges and 1 lemon, thinly sliced, sugar to taste. 
Mix all together, add one wine glass of sherry or 
Madeira (if desired), and set on ice until very cold. 

Instead of strawberries, sliced guavas may be used, 
or grenadillas squeezed out over the whole. 

FRESH FRUIT SALAD, No. II. 

Slice 1 dozen oranges, grate 1 fresh cocoanut, and 
mix sugar with it. Arrange in an ornamental dish 
alternate layers of oranges and cocoanut, and heap 
cocoanut on top. 

FRESH FRUIT SALAD, No. III. 

Peel and slice the required number of oranges, and 
arrange in a glass dish alternate layers of oranges 
aiid sugar until all the fruit is used. Add grenadillas 
squeezed out, whip some sweet cream very stiff, 
sweeten and flavour it to taste, and pour over the 
whole. 

169 



CANNING, iPEESEHVlNG AnD PlCfKLlNG. 

FRESH FRUIT SALAD, No. IV. 

Take 1 dozen sweet oranges ; 1 dozen bananas ; 1 
pineapple ; 1 cocoanut. With a sharp knife cut the 
oranges and pineapple into thick slices, then cut them 
into bits freed from seed and eyes. Thinly slice the 
bananas, and grate the cocoanut. Arrange layers of 
the different fruits in alternation, in a deep dish, 
sprinkle each lay^er with sugar ; and over the whole 
pour the juices of the cocoanut, oranges and pine- 
apple. 

ICED FRUIT SALAD, No. V. 

Take a nice ripe water-melon, cut off toj^, scoop 
out fruit, and cut into square pieces. Cut up ripe 
bananas, pineapple, apricots, apples and any ripe 
fruit ; add a few handfuls of crystallised cherries, two 
handfuls sugar, and one tumblerful old wine. Mix all 
together and fill into melon. Replace the top, and set 
in ice-chest or cool place, where it can get nice and 
cold. 

Gelatine Jellies, Creams, etc. 

HOW TO USE GELATINE. 

Before using gelatine it is better to soak it for at 
least ten minutes in cold water, when it will dissolve 
more readily. It should then be added to the hot 
liquid and kept stirring all the time until dissolved. 
Gelatine should not be allowed to boil, as it would 
lose its gelatinising properties. 

Acids have a liquefying effect on gelatine, and for 
that reason whenever a recipe calls for lemon the pro- 
portion of gelatine has to be increased. If boiled for 
more than two or three minutes with an acid, it will 
not set. Gelatine should never be used with raw pine- 
apple, as it will not set. 

170 



CANNING, PRP^SKRVING AND PICKLING. 

The amount of gelatine to use is 2 ozs. to one quart 
of thin liquid, such as water, fruit juice, etc. Thick 
mixtures, such as fruit pulps, custard, whipped cream, 
etc., only require half that amount, namely, 1 oz. 
gelatine to 1 quart. 

TO CLEAR JELLIES. 

To clear jellies the crushed shell and the unbeaten 
white of an egg are used as follows : — 

Put all the ingredients into a saucepan, and with a 
large egg whisk keep on whisking till it boils. Stop 
whisking and boil for 5 minutes, then strain through 
a jelly bag. 

DOUBLE MOULDING. 

To do double moulding two moulds of the same 
shape are required, the one about an inch larger than 
the other. Set the larger mould in a pan of ice, then 
pour in the liquid jelly to the depth of an inch, and 
when firm place the smaller mould filled with ice on 
the jelly in the centre, then fill the intervening space 
with liquid jelly. When firm, take out ice from the 
inner mould, pour in a little warm water and gently 
draw it out. The bottom and sides of the mould can 
then be decorated in any fancy way desired, a little 
liquid jelly being poured in gently without disturbing 
the decorations, then set on ice until firm enough to 
keep in place. Fill up the mould with cream or what- 
ever is desired. 

For lining a mould the ready prepared jellies sold 
in packets answer the purpose splendidly. 

HOW TO TURN OUT A JELLY OR MOULD. 

Dip the mould for one second into hot water, then 
place the dish into which the jelly is going to be 

171 



CANNING, PRESERVING AND PICKLING. 

turned upside down on the mould, and quickly turn 
over the two together, giving it a sharp " up and 
down " jerk. 

Great care should be taken in dipping the mould 
into the hot water that it does not remain in too long. 

LEMON JELLY. 

2 ozs. gelatine, 3 cups of water, | cup lemon juice, 
^ cup sherry, 1 cup sugar, 5 cloves, small piece cin- 
namon bark, thinly peeled rind of 2 lemons and the 
whites and shells of 2 eggs. 

Soak the gelatine in a little cold water for at least 
ten minutes, then add all the other ingredients to- 
gether with the egg whites (unwhipped) and the 
crushed shells, place over the fire and clarify as above. 

ORANGE JELLY. 

2 cups strained orange juice ; 2 cups boiling water ; 
^ cup sugar ; juice of 2 lemons ; thinly cut rind of 2 
oranges ; 2 ozs. gelatine. 

Put water, sugar and gelatine in a saucepan, to- 
gether with orange rinds, bring to the boil and stir 
until gelatine is thoroughly dissolved, add the orange 
and lemon juice, then strain through a piece of mus- 
lin, and put in a cold place to set. 

FAVOURITE CAPE JELLY RECIPE. 
(Mrs. Van der Spuy). 

Soak 3 ozs. gelatine in cold water ; add to 3 bottles 
sherry ; 1 lb. white sugar ; 3 sticks cinnamon ; 4 egg 
whites, slightly beaten up and crushed shells of eggs ; 
6 cloves ; 6 allspice ; 1 cup sweet lime juice cordial ; 
and 1 cup orange juice. 

Follow same directions as for Lemon Jelly. 

172 



CANNING, PRESERVING AND PICKLING. 

MACEDOINE OF FRUIT. 

Make a wine or lemon jelly mixture, fill a mould to 
the depth of one-fourtTi inch with this, allow it to be- 
came firm, then lay sliced bananas, berries, bits of 
orange, and blanched almonds in alternate layers with 
the jelly mixture until the mould is full. Each layer 
must set thoroughly before the next one is added. 

CANNED FRUIT JELLIED MOULD. 

Take any canned fruit, and if somewhat hard cook 
until tender, then rub through a sieve and measure. 
To every 3 cups of pulp and juice, use 1 oz. of gela- 
tine and soak in cold water. Heat the fruit pulp, 
and the softened gelatine and stir over the fire until 
dissolved. Remove from fire and add stiffly beaten 
whites of 1 or 2 eggs. Pour into a wet mould and 
leave until set. 

Instead of egg whites, 1 cup whipped cream may be 
used. 

Canned Apricots are delicious done this way, and 
if moulded with Strawberry or any red jelly in the bot- 
tom of the mould makes a pretty effect. 

APPLE CHARTREUSE. 
Soak i oz. of gelatine in 2 cups of milk, then place 
over the fire and stir until thoroughly dissolved, add 
^ cup sugar, 1 cup apple pulp, and the strained juice 
of one lemon. When cool and just beginning to set 
stir in 1 cup whipped cream or the stiffly-beaten white 
of an egg, then pour into a wet mould and leave until 
cold and set. 

CANNED APPLE MOULD. 
Strain off the juice from a bottle of canned apples, 
heat the juice over the fire and dissolve in 2 cups of 

173 



CANNING, PRESBKiVING AND PICKLING. 

the syrup, J oz. of gelatine previously soaked in a 
little cold water, remove from the fire and add th 
strained juice of a lemon and sweeten if necessary 
When cool add the stiffly-beaten whites of 2 eggs an(| 
mix well. Pour into a ring mould rinsed in cold water! 
and when set, turn out into a glass dish and placi 
the canned apples in the centre. Serve with whippeo 
cream. 

JELLIED APPLES. 

Stew Apples as in " Compote of Apple," and when 
tender place them in a deep dish. Strain the syrup, 
make a delicate pink, and dissolve in 2 cups of the 
syrup I oz. of gelatine previously soaked in a little 
cold water. Pour over the apples in the dish and 
leave until set. 

APRICOT BAVARIAN CREAM. 

1 cup apricot pulp, 2 eggs, grated rind and juice of 
I lemon, ^ cup sherry or canned apricot syrup, ^ cup 
sugar, I oz. gelatine. 

Soak the gelatine in a little cold water for about 
ten minutes. Mix the lemon juice and rind, wine, 
sugar and yolks of eggs, put over a gentle fire and 
cook until the mixture thickens, stirring vigorously, 
add gelatine, stir until thoroughly dissolved, then 
pour over the stiffly-beaten whites of eggs. Line a 
mould with sponge fingers, then gently pour in the 
mixture and leave till firm. 

APRICOT CHARLOTTE. 

Drain a can of apricots and reserve the syrup ; rub 
the apricots through a sieve. Beat up one cupful of 
milk with one cupful of the apricot pur^e. Dissolve 

174 



CANNING, PRESERVING AND PICKLING. 

\ oz. of gelatine in three-fourths of a cupful of the 
apricot syrup and three tablespoonfuls of sugar. 
Strain this into the milk and apricot mixture, add the 
strained juice of half a lemon and allow to partly 
s-t. Rinse a mould with cold water, and then with 
tiin lemon gelatine, leaving some of the latter at the 
bottom of the mould. Line the sides of the mould 
\Tith sweet wafers, and as soon as the jelly is set 
pDur in the fruit mixture. Put in the ice-chest or a 
cool place for three hours. Turn out and serve, decor- 
ated with sliced apricots. 



APRICOT CREAM. 

Rub some canned apricots through a sieve, after 
having drained off the syrup. Dissolve 1 oz. gelatine 
in 1 cup of the syrup, placed over the fire, then add 
1 cup apricot puree or pulp, sweeten to taste, and 
gradually fold in 1 cup of whipped cream. Leave until 
it is on the point of setting, then pour the mixture 
into a mould which has been lined and decorated with 
strawberry jelly (the ready prepared packet jelly may 
be used for the purpose). 

APRICOT MOULT). 

Take fresh stewed or canned apricots, drain from 
the syrup, and rub through a sieve. To 3 cups of 
syrup, allow | oz. of gelatine, which should be soaked 
for about ten minutes in a little cold water. Put the 
syrup on the fire, and when hot add the gelatine and 
dissolve. Remove from the fire, add the pulp, and 
allow to cool. Just as it begins to set stir in the stiffly 
beaten whites of 2 eggs or some whipped cream, and 
pour into a wet mould. Then leave until firm. 

175 



CANNING, PRESEIRVING AND PICKLING. 

BANANA CHARLOTTE. 

6 bananas, ^ oz. gelatine, 2 egg whites, J cuj 
castor sugar, 1 cup milk, f cup sugar, 1 tablespooii 
lemon juice, ^ cup whipped cream and 12 sponge finf 
gers. I 

Soak the gelatine in a little cold water. Beat thfc 
egg whites slightly, add the castor sugar, and grad- 
ually pour on the milk after being brought to boilinr 
point. Cook over hot water until it thickens, thei 
add the gelatine and sugar, stir until the gelatine i& 
thoroughly dissolved, then put in a cold place or on 
ice until it begins to set, then add the bananas masheti 
to a pulp and lemon juice. Stir until the mixture be- 
gins to thicken, then fold in the whipped cream. Line 
a plain mould with sponge fingers trimmed to fit the 
mould, turn in the mixture carefully and leave till set. 

BANANA MOULD L 

Soak 1 oz. of gelatine in cold water for half an 
hour. Take 3 cups of milk and bring to the boil, then 
draw away from the fire, add 3 eggs slightly beaten, 
2 tablespoons of sugar and the gelatine drained from 
the water, stir until the gelatine is dissolved, then 
remove from the fire. 

Put a layer of sponge cake in the bottom of a 
mould, then bananas sliced and bits of raspberry or 
strawberry jam, repeat this until the mould is about 
two-thirds full, then pour the custard over and leave 
till cold and set. Serve with whipped cream. 

BANANA MOULD IL 

6 bananas ; 1 oz. gelatine ; 3 eggs ; pineapple or 
any kind of jam ; 4 cups milk ; 2 tablespoonfuls 
sugar; lady-fingers or sponge cake. 

176 



CANNING, PRESliiRVING AND PICKLING. 

Bring milk to boiling point, add sugar and gelatine 
dissolved previously in a little water and stir over fire 
until gelatine is thoroughly dissolved. Draw away 
from hre, and add eggs well-beaten, cook for a minute 
or two, but do not allow to boil, otherwise egg will 
curdle. Put a layer of lady-fingers or thin sHces of 
sponge cake at bottom of a mould, next a layer of 
bananas sliced, and bits of jam. Repeat till mould 
is about two-thirds full, then pour boiling custard 
over, leave till quite cold, and turn out. 

BANANA SPONGE. 

4 sheets gelatine, soaked in J cup water ; bananas ; 
^ lemon ; 1 cup sugar ; 2 eggs. 

Press enough bits of banana through a ricer to fill 
a cup, stir and cook the cup of pulp, the juice of 
lemon, and sugar over the fire until boiling through- 
out, then add the gelatine, let cool, and when begin- 
ning to set mix in the whites of eggs, beaten dry. 
When cold enough to hold its shape, turn out into 
a glass dish and decorate with whipped cream or with 
nuts, chopped fine. 

FRUIT BAVARIAN CREAM. 

Soak 1 oz. sheet gelatine in one-half cup of cold 
water. Press one pint of fresh fruit (or canned fruit 
may be used instead) through a sieve. Pour one- 
fourth of a cup of boiling water on the gelatine, and 
strain it into the fruit. 

When the jelly begins to set, fold in one pint of 
whipped cream, stirring until well mixed. 

Strawberries, raspberries and peaches are the fruits 
generally used for this recipe. 

A porcelain mould should be used for the fruit mix- 
tures, as tin sometimes discolours the cream. 

177 



CANNING, PRESERVING AND PICKLING. 

JELLY CREAM. 

Take one packet jelly powder (strawberry is nice), 
put into a basin and pour 1 cup boiling- water on, stir 
until thoroughly dissolved, leave till cool (not set), 
then add ^ cup cream or milk. Pour into a mould 
rinsed in cold water and leave until set. 

LEMON CREAM. 

Put the rind of one lemon, cut very thin, into a 
saucepan, add H cups sugar, and pour one cup boil- 
ing water on to it. Add i oz. gelatine, softened pre- 
viously in a little cold water, to the hot water and 
sugar, and stir over the lire until gelatine is thor- 
oughly dissolved. Remove from fire and add 3 well- 
beaten eggs, and the juice of 3 lemons, then cook it 
over boiling water until the mixture thickens for about 
20 to 30 minutes. Then pour into a wet mould and 
set in a cool place until firm. 

LEMON SPONGE. 

2 ozs. gelatine ; 3^ cups water ; 1^ cups sugar ; 
juice of 5 lemons ; rind of 1 lemon ; and the whites of 
3 eggs. 

Soak the gelatine in water, then place on the fire, 
together with sugar, grated lemon rind and juice. 
Cook until gelatine is thoroughly dissolved, then 
strain and allow to stand until it begins to stiffen, 
then add the stiffly-beaten whites of eggs, stirring well 
together. Pour into a cold, wet mould, and leave 
until set, then turn out. 

MULBERRY CREAM. 
Prepare the same way as Strawberry Cream. 

178 



CANNING, PRESERVING AND PICKLING. 

ORANGE SPONGE. 

Put three tablespoonfuls of granulated gelatine or 
three-quarters ounce sheet gelatine into a saucepan, 
add to grated rind of four oranges, the juice of eight 
oranges, the rind and juice of one lemon, six table- 
spoonfuUs sugar, and the white and shell of one egg, 
bring to boil and stir constantly until gelatine is 
thoroughly dissolved. Then pour through a hot jelly- 
bag. Leave until cold and thick, but not firm, beat 
with an egg-beater till foamy, then add the stiffly- 
beaten whites of two eggs and continue to beat with 
egg-beater until smooth and velvety. Pour into a 
cold, wet mould, and leave in a cool place to set. 

ORANGE CREAM. 

Follow directions for Orange Sponge, and when 
jelly is consistency of honey fold in one cup of 
whipped cream instead of egg whites. Turn into a 
cold, wet mould. 

PEACH BAVARIAN CREAM. 

Cover one ounce of gelatine with one cup of cold 
water and let it soak for a half-hour. Pare, and press 
through a colander six ripe peaches and add a half- 
cupful of powdered sugar. Whip one pint of cream. 
Place the gelatine over boiling water until dissolved ; 
add it slowly to the peach pulp, and when the mix- 
ture begins to congeal fold in carefully the whipped 
cream ; turn into a mould, and stand aside two or 
three hours to harden. Serve with plain or whipped 
cream. 

PEACH CHARLOTTE. 

Rub sufficient canned or stewed peaches through a 
sieve to make a cupful, add 2 cups of milk, 4 table- 

179 



CANNING, PRESERVING AND PICKLING. 

spoons of sugar, the strained juice of half a lemon 
and heat over the fire, then add ^ an ounce of gelatine 
previously soaked in a little cold water, stir until 
thoroughly dissolved and pour into a mould lined with 
sponge fingers and decorate with crystallised cherries. 
Leave tiP set, then turn out and put halves of peaches 
all around. 

PEACH CHARTREUSE. 

Rub stewed or canned peaches through a sieve, add 
2 cups of milk, 4 tablespoons of sugar and the 
strained juice of half a lemon. Put over the fire and 
stir in 1 oz. of gelatine, which has been soaked before- 
hand in cold water for 10 or 15 minutes. When gela- 
tine has been dissolved pour into a wet ring mould, 
and when set turn out, and serve with halves of 
peaches in the centre. 

PEACH JELLIES. 
Take one packet strawberry or orange jelly powder 
and dissolve in 1| cups of boiling water, then pour a 
little of the jelly into wet individual cup moulds. 
When set, arrange half a canned peach in each, add 
a little more jelly and when this is set fill up with jelly 
and leave until cold and set. Take a sponge cake, 
spread it over with any kind of jam that has been 
heated and thinned with a little water if too thick, 
sprinkle with cocoanut on, and turn out the jellies on 
top. Place a little whipped cream on top of each jelly 
and decorate with a crystallised cherry. Instead of 
using water to dissolve the jelly powder in, the syrup 
drained from the peaches, may be used. 

PEACH SPONGE. 
Pare one pound of peaches, and remove the stones. 
Press the peaches through a colander ; add 1 cup of 

130 



CANNING, PRESERVING AND PICKLING. 

boiling water, one cupful of sugar and two table- 
spoonfuls of lemon juice. Cover ^ oz. of gelatine with 
a little cold water, and let it soak fifteen minutes ; add 
it to the peach pulp, stir over the fire until the gela- 
tine is dissolved ; take from the fire, turn the mixture 
into a bowl, stand the bowl in another of cracked ice 
or ice water, and stir carefully until it begins to con- 
geal, but is not stiff. Fold in the well-beaten whites 
of two eggs, turn at once into a mould, and put away 
to harden. 

CANNED PEAR MOULD I. 

Drain a jar of canned pears. Make two cupfuls of 
custard and add to it ^ oz, of gelatine dissolved in one 
cupful of pear juice. Pour this custard into a wet 
mould and allow to set. Turn out when firm. Dip 
pears into a little of the juice containing a few drops 
of yellow colouring, arrange them on the custard, put 
a little mould of pear jelly in the centre and decorate 
with whipped and sweetened cream put through a 
forcing tube. 

CANNED PEAR MOULD IL 

Pour a little red gelatine into a wet mould and 
allow it to set. Drain one can of pears and rub them 
through a sieve. Mix the pulp with one tablespoonful 
of gelatine dissolved in one cup-ful of milk, | cupful 
of sugar and one cupful of whipped cream. Stir 
occasionally until cool, then pour into the mould. 
When firm turn out and decorate with chopped red 
gelatine. Serve with cream, plain or whipped. 

PINEAPPLE MOULD. 

Grate 1 small pineapple, and add enough sugar to 
sw^eeten. Soak 1 oz. gelatine in ^ cup milk, then 

181 



CANNING, PRESERVING AND PICKLING. 

stir into ^ cup boiling milk and dissolve. Cool and 
add the pineapple, then stir in 1 pint stiffly whipped 
cream. Pour into a cold, wet mould, and set on ice. 

PINEAPPLE SPONGE. 

Cook 2 cups grated pineapple and | cup water for 
about 10 or 15 minutes, then strain through butter 
muslin. Re-heat juice and dissolve in it J oz. gela- 
tine softened in ^ cup water, and f cup sugar. Allow 
to cool, then add juice of ^ lemon and whites of 2 
eggs beaten stiff, and mix thoroughly together. Pour 
into a cold, wet mould, and leave till firm. Serve 
with whipped cream or custard. 

JELLIED PRUNES. 

Soak f lb. prunes over-night in cold water. Cook 
in the same water until tender, together with a few 
slices of lemon, and remove stones. Soak 1 oz. 
gelatine in ^ cup water and dissolve in the hot 
prunes, cut into small pieces. Remove the slices of 
lemon and add f cup of sugar and stir until dissolved. 
Decorate a mould with halves of blanched almonds 
and cover almonds with seeded prunes set aside for 
this purpose. When set, add the rest of prune mix- 
ture, and leave in a cold place until firm. Turn out 
and serve with whipped cream or boiled custard. 

Instead of slices of lemon, ^ cup orange marmalade 
may be added. Bananas cut into thin round slices 
also make a pretty garnish for this dish. 

STRAWBERRY CREAM. 

Rub 2 cups stewed strawberries through a sieve, 
add 1 oz. of gelatine previously soaked in a little cold 
water, and stir over the fire until thoroughly dis- 

182 



CANNING, PRKSKRVING Ax\D PICKLING. 

solved, then add the juice of one lemon and enough 
sugar to taste. Gradually fold in 1 cup of whipped 
cream, and colour with a little carmine if necessary. 
Pour into a wetted mould, and when set, turn out 
and decorate with a few fresh strawberries. 

STRAWBERRY MOULD. 
Use canned or stewed strawberries, and mash fine 
through a sieve. To 3 cups pulp add 1 oz. gelatine 
which has been previously soaked in a little cold 
water, and stir over the fire until gelatine is thor- 
oughly dissolved. Allow to cool, and when it begins 
to set fold In the stiffly-beaten whites of 2 eggs, or 
half-pint whipped cream. Pour into a wet mould and 
leave until firm. 

Frozen Desserts. 

In making frozen desserts it is necessary to have a 
good supply of ice, although in the colder countries 
snow is very commonly used. First of all break up 
ice into small pieces by pacing it in a bag and giving 
a few heavy blows with an axe or hammer. 

Place the ice-cream can containing the mixture to 
be frozen in the wooden tub, put on the cover, and 
adjust the top. Turn the crank to make sure that 
the can fits in the socket, then pack in solidly the 
ice and salt. Great care should be taken that there 
is no possible chance of the salt or water getting into 
the can. 

The proportion of salt to be used to ice depends 
upon the texture desired in the article to be frozen. 
The larger the proportion of ice, the slower will be 
the freezing process and the smoother and finer- 
grained will be the frozen product. Three level 
measures of ice to one of salt are found to be the best 

183 



CANNING, PRESERVING AND PICKLING. 

proportions. If a larger proportion of salt is used, 
the mixture will freeze in a shorter time, but will be 
coarse-grained and of a granular consistency. 

The mixture increases in bulk during freezing, so 
the can should not be more than two-thirds full. Turn 
the crank slowly and steadily until the mixture is 
frozen to a mush, adding more salt and ice if neces- 
sary. After freezing is completed, the water should 
be drawn off, the dasher removed, and the cover put 
on, taking care to put a cork into the opening in the 
cover. Re-pack the freezer with ice and salt, using 
four measures of ice to one of salt, then place over 
the top some old newspapers or sacking and leave 
until required. 

FROZEN PUDDINGS. 

To any kind of plain ice cream or rich frozen cus- 
tard add plenty of fruit and nuts — preserved and 
candied fruits — and flavour well, usually with wine, 
brandy, maraschino or Jamaica rum, and it may be 
called a frozen pudding. These puddings are some- 
times frozen as ice cream or made early and packed 
in ice and salt until frozen. 

FROZEN APRICOTS. 

i quart of fresh or canned apricots ; 1 teaspoonful 
of lemon juice; 1|^ cupfuls of sugar; 1 cupful of 
water; | teaspoonful of salt. 

Boil the water and sugar together for three min- 
utes. Then mash the apricots through a colander and 
add to the syrup. An added teaspoonful of lemon 
juice will help to bring out the flavouring. Put in the 
freezer and freeze. This may be served with a table- 
spoonful of whipped cream on each dish. 

184 



CANNING, PRESERVING AND PICKLING. 

FROZEN BANANA PUDDING. 

3 cupf uls of milk ; J cupful of cornstarch ; ^ tea- 
spoonful of salt ; 2 cupfuls of mashed bananas ; 1 cup- 
ful of sugar, 1 teaspoonful of lemon juice. 

Put the milk on in a double boiler ; when hot, add 
the cornstarch, sugar and salt, mixed with cold milk 
until smooth. Cook for twenty minutes. When cold, 
add the bananas, which have been skinned, scraped 
and mashed through a wire strainer. The lemon juice 
is added just before closing the freezer. Freeze. 

FROZEN PEACHES. 

Pare and stone six peaches ; crack half the stones, 
take out the kernels, and put them into a saucepan 
with half a pound of sugar, one pint of water and the 
juice of a lemon ; when the sugar is dissolved boil 
for five minutes ; strain and stand aside until cold. 
When cold add the mashed peaches, and freeze the 
same as ice-cream. 

FROZEN PEACH PUDDING. 

3 cupfuls of milk ; 1 cupful of macaroons ; 1 cupful 
of sugar ; 2 cupfuls of crushed peaches ; a pinch of 
salt ; 4 tablespoonfuls of cornstarch. 

Put the milk on to heat. When hot add the corn- 
starch, which has been mixed with a little cold milk. 
Cook for ten minutes. When cold add the sugar and 
salt. The macaroons have been crushed fine and the 
peaches, which have been mashed through a colander, 
are then added. Pour into freezer and freeze. 

PEACH PARFAIT. 

Peel and stone six mellow peaches; press them 
through a colander. Crack three stones, mash the 

185 



CANNING, PRESHRVING AND PICKLING 

kernels, and put them in a saucepan with a half-pound 
of sugar and one pint of water; boil five minutes and 
strain. When cold, add the peaches and freeze. 
When frozen, remove the dasher from the freezing- 
can, and stir in a half-pint of cream that has been 
whipped to a stiff froth ; cover the freezer but do not 
return the dasher ; repack, and stand it aside for two 
hours. Serve in tall parfait-glasses, garnish the top 
with chopped candied cherries ; or it may be served 
plain — for eight people. 

FROZEN PINEAPPLE SAGO PUDDING. 

2 cupfuls of water ; I cupful of sago ; 1| cupfuls of 
sugar ; 2 eggs ; ^ teaspoonful of salt ; 2 cupfuls of 
grated pineapple. 

The sago is put on with the two cupfuls of water 
and boiled slowly for one hour, or until clear. Beat 
the eggs, sugar and salt until light, and add to the 
sago. Remove from fire at once. When partly cool, 
add the grated pineapple, either fresh or canned. 
When cold put in the freezer and freeze. 

Ice Creams, 

FRESH FRUIT ICE CREAM. 

Prepare fruit by sprinkling sugar over it. Let it 
stand one hour, press through a sieve, and stir into 
ice cream when the cream is frozen to a mush. 

Grated pineapple, with the addition of a little lemon 
juice, makes a particularly fine fruit cream. 

STRAWBERRY ICE CREAM. 

Wash and hull the strawberries, sprinkle with 
sugar, and let stand one hour. Then mash and rub 

186 



CANNING, PRESERVING AND PICKLING. 

through a strainer. Make a custard of 2 eggs, one 
cup sugar and 2-^- cups milk, and when half frozen add 
the fruit and finish freezing. If desired, some chopped 
walnuts may be added. 

PINEAPPLE ICE CREAM. 

Scald 2 pints thin cream together with 1 cup sugar, 
let cool, then add 1 tablespoonful vanilla and freeze. 
When half frozen, add grated pineapple, which has 
been allowed to stand for 30 mmutes, well sprinkled 
with sugar. 

BANANA ICE CREAM. 

2 pints cream ; 4 bananas ; 2 tablespoonfuls lemon 
juice ; 1 cup sugar ; a few grains salt. 

Remove skins from b'ananas, then force through a 
sieve. Add remaining ingredients, and freeze. 
Chopped walnuts are a nice addition. 

PINEAPPLE FRAPPE. 

Make a syrup by boiling 2 cups water and 1^ cups 
sugar for 15 minutes, then add 1 grated pineapple 
and the juice of 2 or 3 lemons. Cool, strain, and add 
2 cups iced water, and freeze, using equal parts of 
salt and ice. 

Instead of pineapple, other fruit juice, such as 
lemon juice, orange juice, etc., may be used. 

187 



CANNING, PRESERVING AND PICKLIMJ. 

FROZEN PUDDING. 

Soak for two or three hours one cup of assorted 
candied fruit in enough brandy to cover. The brandy 
will prevent the fruits from freezing. 

Make a custard of two eggs, one cup of sugar, 
pinch of salt, and two and one-half cups of milk ; cool, 
and add one cup of heavy cream, and one-half gill of 
rum. Freeze. 



Fill a mould with alternate layers of cream and 
brandied fruit. Pack in salt and ice for two hours. 



FRUIT MOUSSE. 

To 1 pint whipped cream add 1 cup fruit juice, well 
sweetened, and in which J oz. gelatine has been dis- 
solved, after previously having been soaked in a little 
cold water. Pack in crushed ice and salt, using equal 
proportions. Place the mixture in a mould with tight- 
fitting lid, and bury completely in the mixture, then 
cover with an old carpet or bag, or a few thicknesses 
of newspaper and let it stand undisturbed in a cold 
place for 3 or 4 hours. 



Water Ices. 

LEMON ICE. 

Make a syrup by boiling 1 quart (4 cups) water with 
2 cups sugar, add f cup strained lemon juice and 
freeze. 



188 



CAN^^ING, PRESERVING AND PICKLING. 

ORANGE ICE. 

Make a syrup the same as for Lemon Ice, add 2 
cups orange juice, the grated rind of 2 oranges, and 
I cup lemon juice. Strain and freeze. 

LEMON SHERBET. 

Follow the same directions as for Lemon Ice, and 
when the mixture is frozen to a mush, add the beaten 
whites of 2 eggs. 

LEMON SHERBET MADE WITH MILK. 

To the strained juice of three lemons, ad3 one and 
one-half cups of sugar. To this add very slowly one 
quart of milk. Freeze. 

RASPBERRY AND CURRANT ICE. 

Prepare the fruit as for Fresh Fruit Ice Cream, 
then make a syrup of 1^ cups sugar and 1 cup water, 
and add 1^ cups currant juice and f cup raspberry 
juice. 

APPLE SHERBET. 

Prepare the fruit as for Fresh Fruit Ice Cream, 
then make a syrup of 1^ cups sugar and 1 cup water, 
and add 1^ cups currant juice and f cup raspberry 
juice. 

APPLE SHERBET. 

Take one pound sour apples, pare, core and quar- 
ter, then cook until tender in 2 pints of water, to 
which add 2 cups sugar, the rind and juice of 2 
lemons. When tender pass through a sieve, and freeze 
as directed in "Fruit Mousse." If liked the stiffly- 
beaten whites of 2 eggs may be addeH before freez- 
ing. 

189 



CANNING, PEESKRVING AND PICKLING. 

PINEAPPLE SHERBET. 

To 2 cups grated pineapple, add ^ oz. gelatine dis- 
solved in one cup water, after being softened in a 
little cold water, add one cup cold water, 2 cups sugar 
and the juice of 2 lemons. Freeze the same as " Fruit 
Mousse." 

STRAWBERRY ICE. 

. Mash fine and rub through a sieve 4 lbs. strawber- 
ries, add 2 cups of sugar, the juice of 2 lemons and 
2 cups of water, then freeze the same as " Fruit 
Mousse." 



190 



INDEX 



Ind 



ex. 



Introduction 1 and 2 

CANNED FRUIT. 

General Rules 37 to 45 

Apples 45 and 46 

Apples, Crab 47 

Apples, with Mulberries 47 

Apples, with Pineapple 47 

Apples, with Quinces 47 

Apricots 48 

Apricots, Green 49 

Cape Gooseberries 49 

Cherries 49 

Grapes ... 49 

Greengages 50 

Guavas 50 

Mulberries 50 

Peaches 50 

Peaches, Brandied 50 

Peaches, Stewed 51 

Pears 51 

Pears, Stewed 51 

Pineapple 51 

Plums 51 

Quinces 52 

Quinces, Stewed 52 

Rhubarb 53 

Rhubarb, Cold Water Method 53 

Rhubarb, Hot Water Method 53 

Rhubarb, Stewed 53 

Strawberries 54 



INDEX. 

CANNING AND PRESERVING. 

General Rules 5 to 17 

CANNING IN TINS '. 55 to 62 

CANNING OR STERILISATION OF 
VEGETABLES. 

General Rules 19 to 24 

Asparagus I., II 24 and 25 

Beans, Broad 25 

Beans, Green 25 and 26 

Beetroot 26 

Brussels Sprouts 27 

Cabbage 26 and 27 

Carrots 27 

Cauliflower 27 

Cucumbers 27 and 28 

Eggplant 28 

Maize, Green 28 and 29 

Maize, Green Dried 29 

Mushrooms 29 

Parsnips 30 

Peas, Green 1 30 

Peas II 30 and 31 

Spinach 32 

Sweet Potatoes 32 

Tomatoes I., II 33 

Vegetable Marrow or Pumpkin 32 

CHUTNEYS AND SAUCES. 

Apple I., II., III., IV 136 and 137 

Apple Ketchup 137 

Apricot I., II 137 and 138 

Apricot Ketchup 138 

Banana I., II 138 and 139 

Cape Gooseberry 139 



INDEX. 

CHUTNEYS AND SMJCES— Continued. 

Dried Fruit 139 

Marrow 140 

Quince 140 

Rhubarb 140 

Tomato 140 

Tomato, Green 141 

Tomato Ketchup I., II 141 

Tomato Sauce I., II 142 

FRUIT DESSERTS 143 

FRUIT DRYING 117 to 124 

FRUIT HONEYS. 

Grape 81 

Peach 84 

Quince 86 

FRUIT JUICES 113 

Lemonade 114 

Apple 116 

Lemon Crystal 116 

Lemon Frost 114 

Lemon Squash r 114 

Mint Ice ' 115 

Orangeade 116 

Pink of Perfection ..,, 116 

Plum Syrup 117 

Raspberry 116 

Shadow 115 

Spiced 115 

Strawberry Shrub ... 115 

Sunset 114 

Ten Kinds of 114 



FRUIT PULP AND PUREES. 

Apple Butter 94 

Apple and Quince Butter 95 

Fruit Pulp I., II 93 and 94 

Fruit Puree 94 

Quince Butter 86 

FROZEN DESSERTS 183 

Apricots 184 

Banana Pudding 185 

Peaches 185 

Peach Parfait 185 

Peach Pudding ' ... 185 

Pineapple Sago Pudding 186 

GELATINE, JELLIES, CREAMS, ETC. 

General Instructions 170 and 171 

Apple Chartreuse 173 

Apple, Canned Mould 173 

Apples, Jellied 174 

Apricot Bavarian Cream 174 

Apricot Charlotte 174 

Apricot Cream 175 

Apricot. Mould 175 

Banana Mould I., II 176 

Banana Sponge 177 

Fruit Bavarian Cream 177 

Jelly Cream 178 

Jelly, Favourite Cape Recipe 172 

Jelly, Lemon 172 

Jelly, Orange 172 

Lemon Cream 178 

Lemon Sponge 178 

Mulberry Cream 178 

Orange Sponge 179 

Peach Bavarian Cream ... 179 



GELATINES, JELLIES, CREAMS, Y:\C.-Contd. 

Peach Charlotte 179 

Peach Chartreuse 180 

Peach JeUies 180 

Peach Sponge 180 

Pear, Canned Mould I., II 181 

Pineapple Mould 181 

Pineapple Sponge 182 

Prunes, Jellied 182 

Strawberry Cream 182 

Strawberry Mould 183 

ICE CREAMS 186 

Banana 187 

Fresh Fruit 186 

Frozen Pudding 188 

Fruit Mousee 188 

Pineapple 187 

Pineapple Frappe 187 

Strawberry -186 

WATER ICES 188 

Apple Sherbet 189 

Lemon Ice 188 

Lemon Sherbet 189 

Lemon Sherbet made with Milk 189 

Orange Ice 189 

Pineapple Sherbet 190 

Raspberry and Currant Ice 189 

Strawberry Ice 190 

JAMS 75 

Apricot 80 

Banana 80 

Blackberry 80 

Cape Gooseberry 81 

Carrot 81 



INDEX. 

]KUS— Continued. 

Fig^, Green 81 

Fig, Ripe 81 

Grape, Honey 81 and 82 

Grape, I., II 83 

Greengage 83 

Guava 83 

Musk-Melon or Spanish Melon 84 

Mulberry 84 

Peach 84 

Pineapple 85 

Pineapple and Vegetable 85 

Plum 85 

Quince 87 

Quince Butter 86 

Quince Chips 86 

Quince Honey 86 

Rhubarb and Fig 87 

Rhubarb and Prune 88 

Strawberry I., II 88 

Vegetable Marrow 89 

JELLIES AND CONSERVED OR CRYSTAL- 
LISED FRUITS & FRUIT PASTES 97 

CRYSTALLISED FRUITS 106 

Candied Lemon Peel 107 

Candied Violets and Rose Petals 108 

Commercial Candied Peel 108 

Crystallised Grape Fruit Peel 107 

Crystallised Chestnuts 110 

Home Candied Peel 106 

Mebos 109 

FRUIT JELLY 97 

Apple 102 

Apple and Grape 103 



FRUIT ]ELLY.—CoH^i7nied. 

Grape 103 

Guava 103 

Mango 104 

Orang-e 104 

Parsley .'. • 104 

Peach 104 

Pear 105 

Plum 105 

Quince 105 

Rhubarb 105 

FRUIT PASTE 110 

Apples, Peaches, Quinces, etc 110 

MARMALADES 89 

Grape Fruit 93 

Lemon I., II 92 

Orange I., II 90 

Points to Remember 89 

Pomplemoes I., II 92 

Seville or Bitter Orange I., II 91 

PICKLES, SWEET AND SOUR 125 

Beans I., II 127 

Beet and Cabbage 127 

Beet and Onion 127 

Cabbage I., IL, III 128 

Chow Chow I., II 129 

Cucumber, Small I., II 130 

(Cauliflower I., II 131 

Eggs 131 

Horseradish 131 

Mixed 132 

Mustard 132 

Nasturtium Seed 133 



PICKLES, SWEET AND SOUR.— Continued. 

Onions I., II 133 

Peach, Yellow 133 

Piccalilli 134 

Spiced "Vinegar 127 

Tomato, Green I., II 134 

To Salt Vegetable for 135 

Walnut 135 

PRESERVES OR " KONFYT " 63 

Apricot 65 

Apricot, Green 65 

Citron 66 

Cucumber 66 

Fig, Green 67 

Fig, Ripe I., II 67 and 68 

Ginger, Green 68 

Gooseberry 68 

Greengage 69 

Grenadilla, Green 69 

Lemon 69 

Mangoes 65 

Naartje 69 

Orange I., II 70 

Orange, Sliced 71 

Peach 71 

Peaches, Whole 71 

Pomplemoes 72 

Preserving Fruit Without Heat 74 

Quince 72 

Strawberry 73 

Tomato 73 

Watermelon 73 

Watermelon, Kafir 74 



INDEX. 

PUDDINGS, COLD 158 

Apple Charlotte ■• •• 158 

Apple, Compote of IfjS 

Apple Fritters I., II 159 

Apples, Meringued 159 

Apple Snow 160 

Apple Trifle 160 

Apple Whip ,. 160 

Apricot Maizena Mould 160 

Apricot Whip 161 

Banana Cream 161 

Banana Trifle 161 

Cornstarch, Canned Fruit Mould 162 

Cornstarch, Cherry Pudding 162 

Cornstarch, Lemon Mould 162 

Cornstarch, Mulberry Pudding- 165 

Fruit, Chartreuse of 162 

Fruit, Compote of 163 

Fruit, Dried, How to Cook 164 

Fruit Fool L, II 163 and 164 

Fruit, Fresh, Stewed 165 

Fruit, Mixed Compote of 163 

Fruit Trifle 165 

Peach Fritters 166 

Peach Pufl^ 166 

Peaches Served with Meringues 166 

Peach Trifle ... 167 

Pineapple Tapioca 167 

Prune Whip 167 

Rice-and-Peach Casserole 168 

Salad, Fresh Fruit I., II., III., IV. 

169 and 170 

Salad, Iced Fruit V 170 

Strawberry Blancmange 168 

Tapioca with Canned Fruit 169 



PUDDINGS, HOT 143 

Apples, Baked 143 

Apple, Baked Dumplings 143 

Apple, Boiled Dumplings 144 

Apple, Boiled Pudding 143 

Apple, Boiled Pudding I., II. ... 145 and 146 

Apple Charlotte 147 

Apple Cream Pie 147 

Apple Custard Pie I., II 148 

Apple, Deep Pie 148 

Apple Pie 147 

Apple Pudding 144 and 145 

Apple Puffs 149 

Apple and Rice Dumplings 144 

Apple Roly-Poly 149 

Apple and Tapioca Pudding 150 

Apricots, with Baba and Meringue ... 150 

Apricot Cream Pudding 151 

Apricot Pie 152 

Apricot Tapioca 152 

Canned Cape Gooseberry Pudding 151 

Cherry Pudding 151 

Date and Fig Pudding 153 

Fig Preserve Dainty 153 

Fig Pudding 153 

Fig and Raisin Pudding 154 

Fig Roly-Poly Pudding 154 

Fruit Souffld 154 

Lemon Rice Pudding 155 

Orange, Steamed Pudding I., II. 155, 156 

Orange and Macaroon Pudding 156 

Peach Dumplings 157 

Peach Steamed Pudding 156 

Quinces, Caserole of 157 

PUDDINGS.— See "Fruit Desserts" 143 



SAUCES.— See under " Chutney s and Sauces " 136 

STERILISING MEAT 34 

Chicken, Roast 34 

Ham, Potted 35 

Meat, Potted 34 

Meat Roasted 34 

Tongue, Potted 35 

Sausage 35 

SYRUPS FOR CANNED FRUIT ... , 41 

Amount Required 42 

How to Prepare 41 



